Kholodets

Cook the Meat

Place the pork hocks (or beef shanks) and ribs in a large pot.

Add the onion, carrots, bay leaves, peppercorns, and enough water to cover the meat.

Bring to a boil, then reduce the heat to low and simmer for about 4-5 hours, skimming off any foam that forms on the surface.

Prepare the Broth

After the meat has cooked, remove the meat and vegetables from the pot.

Strain the broth through a fine-mesh sieve or cheesecloth to remove any impurities.

Let the broth cool slightly and skim off any excess fat from the surface.

Shred the Meat

Remove the meat from the bones and discard the bones.

Shred the meat into small pieces and place it in a large bowl.

Combine Meat and Broth

Mince the garlic and mix it with the shredded meat.

Arrange the shredded meat and garlic mixture evenly in serving dishes or a large mold.

Pour the strained broth over the meat, ensuring it is fully covered.

Chill the Kholodets

Allow the dishes to cool to room temperature.

Cover and refrigerate for at least 4-6 hours, or until the broth has set into a firm jelly.

Serve

Remove the kholodets from the refrigerator.

Garnish with fresh parsley if desired.

Slice and serve cold.