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sulze — Russia
Photo: The original uploader was Rainer Zenz at German Wikipedia . — CC BY-SA 3.0

Version from Russia

sulze — Russia

A cold savoury meat jelly from Russia, made by slow-simmering gelatin-rich cuts of pork or beef until the broth sets on its own, then served sliced with mustard or horseradish.

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40 min
Prep
360 min
Cook
8
Servings
Medium
Difficulty
Sulze is a cold, sliceable meat jelly built from bone- and skin-rich cuts, such as trotters, shank, and sometimes tongue or ears, simmered for many hours until the broth turns naturally gelatinous. Once poured into a mould with the shredded meat and chilled, it sets without any added gelatin, giving it a firmer texture than gelatin-set aspics. Versions of this dish are reported across Russia and neighbouring countries under related names, usually as a cold-weather dish served at festive tables, particularly around the New Year holidays. The meat is simmered gently with onion, carrot, bay leaf, peppercorns and salt for four to six hours, until it falls off the bone. It is shredded, arranged in a dish or mould, sometimes with slices of boiled carrot or egg for decoration, then covered with the strained broth and left to set overnight in a cold place. Within the wider family of cold meat jellies, this version is distinguished by the choice of cuts and seasoning: some cooks favour pork trotters for a firmer set, others add garlic or bay generously, and the clarity of the finished jelly is considered a mark of a careful cook.

Preparation

  1. Place the trotters and shank in a large pot, cover with water and bring to a boil.

  2. Skim the foam, then add the onion, carrot, bay leaves, peppercorns and salt.

  3. Simmer gently, partly covered, for 5 to 6 hours until the meat falls off the bone.

  4. Remove the meat, discard bones and skin, and shred the meat finely.

  5. Strain the broth, then stir in the crushed garlic.

  6. Arrange the shredded meat in a dish, adding slices of boiled egg or carrot if desired.

  7. Pour the strained broth over the meat and refrigerate overnight until fully set.

  8. Unmould or slice, and serve cold with mustard or horseradish.

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