Jelly. Recipe for an ancient dish

A jelly, the recipe of which is found in culinary books is very simple, most often prepared from meat by-products. Only there are options when this dish is made from other ingredients. Mistresses can only choose between classic recipes and original ones.

Jelly. Recipe for fish

Delicious and unusual jelly is obtained from pike perch. To do this, take a kilogram of fish, a liter of water, onions (a pair of heads), 3 eggs, carrots, a few olives, parsley (root), laurel, bell pepper. And for the jelly you need a broth (1 liter), 2 spoons of gelatin, celery, onion, carrots and parsley.

Of the pike perch, you need to make fillets. To do this, it is cleaned from the skin and carefully separated from the bones. In turn, from the head, all the cartilages, fins, and skin are set to boil the broth. There, add onions and all kinds of roots. Hour 2 "Ear" should stand on low heat. In the end, already added to the broth is a laurel, pepper and salt.

The resulting broth is filtered and sent to clean dishes. There also fall pieces of fish fillets and "ear" allow to boil, after which they slowly cook pike perch until ready. Pieces are removed from the broth and slightly cooled.

Gelatin is poured into 3 tablespoons of fish broth. For 10-15 minutes he needs to stand up to swell well. The broth again gets on a plate where it is boiled, and then there is added gelatin and all is carefully mixed. With such a liquid, the fish, laid out in deep kremanki, is poured and sent to the refrigerator. Decorate the resulting dish best of all with boiled eggs and greens or pieces of carrots.

Bean staple

Without using gelatin, too, make jelly. The classic recipe implies the presence of beef on the bone, half a kilogram of beef legs, carrots, parsley root, several cloves of garlic and sauce, which is made from horseradish with sour cream (should be a half glass). All meat and legs are thoroughly washed and filled with water, boiled for several hours (5-6 enough). Approximately one hour before the preparation, various spices and vegetables are added to the broth.

Meat is free from bones, divided into pieces. Also come with legs. The resulting broth is well filtered. Meat and fatty pieces are combined with broth and reheat and cook for 10-15 minutes. At the end, crushed garlic enters the future jelly. Only after this, the broth is poured into separate containers and placed in the refrigerator for freezing. The ready-made dish is served with an original horseradish sauce with sour cream.

A pancake foot studio jelly

Another classic version of the Russian jelly implies the presence of the hostess pig legs, ears and heels. It will also require 2 carrots, parsley in the root, garlic (several denticles), onions, 2 eggs, laurel, salt and pepper in the form of peas.

All the legs and other by-products are poured in water and cooked for hours 5. Each time, it is necessary to remove the formed foam. As soon as everything is ready, the meat and veins are separated from the bones, which are sent back to the broth and along with the carrots, onion, garlic, parsley and spices, an hour is still boiled. Then the ready broth is filtered and mixed with chopped meat and carrots, which is cut into slices. The mixture is brought to a boil and sent to deep molds. They put to freeze in the refrigerator. Decorate the resulting jelly on the table with greens of dill and parsley.

Jelly. Mushroom Recipe

For the preparation of the original mushroom variant of jelly, any mushrooms will be required. They can be pickled, dried, salted or even fresh. The main thing is that they were about 150g. You also need gelatin, a mushroom broth (250ml), a garlic head and salt.

Mushrooms should be boiled and finely chopped. Gelatin in the meantime is bred in mushroom broth. There, salt and crushed garlic are added. Pieces of mushrooms should be placed on the bottom of the molds and filled with gelatin water. The dish should be cooled to full formation, and after a few hours to serve on the table.

A stool is always a great cold appetizer. Without this dish, there is not a single feast.