What is useful jelly?

Even 20 years ago, it was impossible to imagine a New Year’s table without jelly. Over time, the long process of its preparation began to frighten many housewives, and it began to appear less and less on the festive table. And very in vain! This is not only tasty, but also a healthy dish that is definitely worth the time spent on it. But let’s talk about everything in order!

History of jelly

This dish has its roots in ancient times. At first, the meat was simply boiled. And then they noticed that the rich meat broth solidified perfectly in the cold. It was convenient to take it with you on trips, for example. Northern peoples used jelly as a camp food, because it could also be warmed up on a fire and warmed up.

In addition, there are stories that jelly was often boiled from leftover food after feasts. Everything was thrown into a saucepan, boiled, and then left to harden in the cold. The unpresentable appearance of the dish at first made it the food of the poor and servants, and only after that they learned what jelly was at the royal tables. Then the cooking technology changed – roots and good pieces of meat were used for the broth. As today, most often jelly was a dish that was prepared on the festive table for the New Year or Christmas.

It is interesting that French culinary specialists were also interested in Russian jelly. They improved the dish by adding spices and eggs, and made their own version – galantine. This dish is still a classic of French cuisine.

The chemical composition and calorie content of jelly

If we cook aspic on our own, the benefits of such a dish for the body are really impressive. It contains calcium, copper, iron, magnesium, sodium, sulfur, boron, zinc, phosphorus, as well as vitamins B, A and C, E and others.

The calorie content of the dish depends on the type of meat that is used to cook it. For example, if chicken meat is the basis of jellied meat, then 100 grams of it will contain about 50 kcal, and the calorie content of pork jellied meat can reach 250 kcal.

Useful properties of jelly

B vitamins, which are quite abundant in jelly, affect the circulatory system and increase hemoglobin levels.

Antioxidants help boost the immune system.

The amino acid lysine helps absorb calcium and also has antiviral properties. Another amino acid, glycine, has a beneficial effect on the nervous system, brain function and relieves emotional stress.

Jelly is especially distinguished from other dishes by its high content of collagen.

Collagen – the benefits and harms

When we talk about how jelly is useful, the word “collagen” is most often heard. But not all of us fully understand what exactly he is.

Collagen is a type of protein, the most common structural protein in animals, which forms the basis of cells and tissues. It is found in connective tissue, skin, tendons, cartilage and bones. Collagen provides structural support to tissues and plays an important role in cellular processes. Our body produces collagen naturally. But with age, its production decreases. Hence the appearance of wrinkles and flabbiness of the skin. In addition to tightening the skin, a sufficient level of collagen ensures the strength of the bones.

Using nutritional supplements or foods that contain collagen is a great support for the body.

What is the best way to cook jelly

To get not only taste, but also the benefits of the dish, it is important to use meat on the bone and with the skin for cooking. After all, it is in cartilage and tendons that most of the collagen is found.

The pulp of beef, chicken or pork is great for the base of the jelly itself, but the knuckle, pork or beef legs, as well as chicken thighs or drumsticks – for the broth.

In addition, turkey or chicken necks, as well as offal, such as pork or beef heart, can become the basis for jellied meat. In haste, you can cook jelly from stew and ready-made broth.

Do you need gelatin?

This question worries many who plan to cook jellied meat. The short answer is that it all depends on what you cook from. Meat on the bone, with skin, tendons will give enough gelling agent for the jelly to freeze well.

In addition, it is important to consider the cooking time. The longer you simmer the jelly, the better it will solidify.

If you use pure pulp, offal, or want to cook jelly in a hurry, then it is best to add extra gelatin so that the finished dish does not disappoint you.

What is jelly eaten with

This is quite a satisfying and quite independent dish. It does not require a side dish or salad. Although since the dish is meat, it is sometimes served with potatoes or vegetables. But it’s all a matter of taste.

During the cooking of the broth, a small amount of spices and vegetables are most often added, which add flavor to the jelly. But when serving, I want to shade it with something spicy and spicy.

The most popular companion of jelly is horseradish. The crushed root is seasoned with salt, sugar, vinegar to taste. If desired, it can be supplemented with grated beets to make the appetizer brighter.

Another great addition is mustard.. You can use both spicy and more delicate mustard in grains.

Adjika – although not the most popular, but also quite a suitable option.

For those who do not like spicy, you can sprinkle jelly when serving vinegar, table or apple. Light piquancy goes well with meat.

You can cook if you want homemade sauce based on minced garlic with the addition of various spices. This is especially true for those who do not add garlic to the broth. If you already have it in the jelly, it is better to choose a different version of the sauce.

Wasabi sauce, which is an essential companion of rolls and sushi, can also be served with aspic. Its sharpness and piquancy will come in handy.

Lovers of taste experiments can try to combine jelly with sweet and sour sauces.

And although traditionally the dish still requires spicy additives, you can choose the sauce that suits you best. The main thing is that you enjoy it!

Jellied Recipes

As in the case of borscht, each housewife decides for herself how to cook jelly. It all depends on what kind of ingredients are at hand, as well as on taste preferences. We have prepared several options that you can take into service.

Jellied chicken

Tender chicken meat will be an excellent basis for jellied meat. However, be sure to use bone-in and skin-on chicken parts, not just fillets.

Ingredients:

• Chicken – 700 grams;
• Carrots – 1 pc.;
• Bulb – 1 pc.;
• Bay leaf – 2 pcs.;
• Peppercorns – 6-7 pcs.;
• Salt – to taste.

Wash the chicken and place in a bowl. Fill with water and put on fire. Bring to a boil, reduce heat to low and simmer for about 1 hour. The broth should not boil, otherwise the jelly will be cloudy. After an hour, salt, add peppercorns, put the peeled carrots and washed, but not peeled onions. Simmer the broth for about 1 hour over low heat.

Remove chicken and cool. Disassemble, remove the bones and separate the meat. Divide the meat into pre-prepared molds. Add chopped carrot slices. Strain the broth and pour into molds.

Put the jellied meat in the refrigerator until completely solidified.

Beef jelly

If you want to cook beef jelly, be sure to choose meat on the bone. In addition, add 1-2 pork legs during cooking so that the jelly is rich and well frozen.

Ingredients:

• Beef – 500 grams;
• Pork legs – 2 pcs.;
• Bulb – 1 pc.;
• Carrots – 1 pc.;
• Bay leaf – 4-5 pieces;
• Salt, pepper and dill – to taste.

Wash the meat thoroughly and place in a bowl. Clean the vegetables and add to the meat. Pour in water and put on fire. Once boiling, reduce heat to low and simmer for about 2 hours.

Salt and pepper jelly, add bay leaf. Continue to cook for another 1.5-2 hours until fully cooked.

Remove meat and cool. Disassemble into fibers and put in jellied molds. Slice carrots and add to bowl. Strain the broth and carefully pour over the meat. Add a few sprigs of dill. Put the jellied meat in the refrigerator until completely solidified.

Pork jelly

This is perhaps the classic version. The knuckle and legs are an excellent basis for rich jelly, which quickly hardens and keeps its shape well.

Ingredients:

• Pork knuckle – 1 pc.;
• Pork leg – 2 pcs.;
• Bulb – 1 pc.;
• Carrots – 1 pc.;
• Celery (petiole) – 1 pc.;
• Garlic – to taste;
• Salt – to taste.

Wash the shank and legs, clean if necessary and fill with cold water for a couple of hours. Rinse again thoroughly and place in a bowl.

Wash and clean the onion, carrot and celery. Add to saucepan. Pour in the water and put the pot on the fire. After boiling, cook for about 2 hours.

Salt, continue to cook for another 3-4 hours. The broth should not boil at this time, but only languish.

Remove meat, cool and disassemble. Put in pre-prepared molds for jelly.

Strain the broth. Peel the garlic, grate or pass through a press. Add the garlic to the broth, season to taste if needed. Pour the broth into the molds. If desired, you can add slices of carrots or a little greens. Put in the refrigerator for several hours until completely solidified.

Note: to facilitate the cooking process, you can use kitchen appliances, a slow cooker or a pressure cooker.

Vegetarian aspic

If you do not eat meat, this is not a reason to refuse the traditional New Year’s dish. Better try this recipe.

Ingredients:

• Carrots – 1/2 pc.;
• Bulb – 1/2 pc.;
• Garlic – 1-2 cloves;
• Sweet pepper – 1/2 pc.;
• Canned corn – 100 grams;
• Soy meat – 100 grams;
• Agar-agar – 5 grams;
• Water – 500 ml;
• Coriander – 1/2 tsp;
• Allspice – 1/4 tsp;
• Bay leaf – 1 pc.;
• Vegetable oil – 1 tsp;
• Salt and herbs – to taste.

Put the soy meat in a bowl, pour hot water over it and leave for 20 minutes. After that, rinse it under cold water and squeeze it well. Divide the meat into fibers, sprinkle with vegetable oil and mix.

Peel the onion, carrot, garlic and bell pepper. Put the vegetables in a saucepan, pour in water and put on fire. Add salt to taste, and add coriander and allspice. Boil the broth over medium heat for 20 minutes.

Wash the greens and chop finely. Combine with corn and put in a jellied dish.

Remove the bell pepper from the broth, cool slightly and cut into cubes. Put on top of the corn with herbs.

Cool the carrots and cut into slices. Line the sides of the mold with carrots. Place soy meat on top.

In a small bowl, dilute agar-agar until completely dissolved in cold water. Strain the broth, add agar-agar and boil over medium heat for 2-3 minutes.

Gently pour the broth into the mold, cool slightly, and then refrigerate for 1-2 hours until completely solidified.

Before serving, invert the form onto a serving plate, remove the jellied meat and serve.

Jellied fish

Another alternative to meat jelly is fish aspic. You can use absolutely any fish that you like best. And be sure to add gelatin so that the aspic freezes.

Ingredients:

• Fish – 400 grams;
• Carrots – 1 pc.;
• Bulb – 1 pc.;
• Gelatin – 10 grams;
• Water – 500 ml;
• Garlic – 1-2 cloves;
• Bay leaf – 1-2 pieces;
• Salt, pepper and herbs – to taste.

Wash the fish and separate the fillets from the bones. Cut into medium pieces and place in a bowl. Peel the onion, cut in half. Wash the carrots, peel and cut into large slices. Arrange vegetables with fish. Add the bay leaf, salt and pepper to the pan to taste. Pour in water and put on fire. After boiling, cook for about 20-30 minutes.

Peel the garlic, pass through a press and add to the broth 5 minutes before the end of cooking.

Remove the saucepan from the heat. Carefully remove the fish and place in a jellied dish or deep plate. Add carrot slices and onion if desired.

Strain the broth. Pour a small amount of broth and dilute gelatin in it until completely dissolved. After pour into the main broth, leave for 10 minutes.

When the gelatin swells, stir the broth and pour into the mold. Add greens and refrigerate for several hours until completely solidified.

This traditional dish of Russian cuisine is now undeservedly relegated to the backyard. It is a pity, because the jelly is not only tasty, but also really very useful. Vitamins, minerals, a large amount of natural collagen makes the dish truly unique. So be sure to prepare it for yourself and your loved ones!