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Kholodets is the most iconic Ukrainian cold dish and the king of any festive table. Its recipe is rather simple albeit quite time-consuming.
5 from 2 votes
Course Appetizer, Side Dish
Cuisine Ukrainean


  • 2 lb pork
  • ½  lb chicken
  • 2 pieces  pork legs with hoof
  • 1 lb chicken legs
  • 1 carrot
  • 1 onion
  • 6 cloves garlic
  • 4 bay leaves
  • salt and pepper


How to Make Kholodets:

  • Leave the meat to soak in a large pot overnight. In the morning, take it out and wash thoroughly. Peel the yellow skin off the chicken legs and wash the pork leg hooves well.
  • Place the pork legs and chicken drumsticks in a large bowl.
  • Cover all of the meat with water. Set over a high heat, cover, and bring to a boil.
  • Drain the water and wash the meat thoroughly.
  • Pour just enough water (5-6 liters) over the meat and add the bay leaves. Don’t use too much water or the broth will not become ‘wobbly’. Bring to a boil.
  • Add 1 tbs of salt and reduce the heat to a light rolling simmer. Simmer for 4 hours.
  • Add one carrot and one onion and cook for another hour.
  • Add salt. Do not discard the broth or add more water to the pot.
  • Remove the drumsticks and carrots and set the rest aside to cool.
  • Discard the pigs’ legs, onion, and bay leaves. Use a fine mesh sieve lined with 3 bounty paper towels and strain the broth so it is clear. Peel and press 4 garlic cloves into the broth and add more salt if needed.
  • Remove the meat, leave to cool, and then remove the meat from the bones. If properly cooked, the pork and beef should easily fall off. Remove the skin.
  • Cut the meat into pieces and arrange it on plates. Slice the boiled carrots into very thin rings.
  • Arrange a pork layer in a dish with high sides and spread around the carrot rings.
  • Pour in enough of the hot strained broth to cover the meat. Refrigerate overnight or until firm.
  • Serve with red horseradish-and-beet relish.
Tried this recipe?Let us know how it was!