Jelly, the recipe of which is very easy to find in cookbooks, is most often prepared from meat offal. Only there are options when this dish is made from other ingredients. Mistresses can only choose between classic recipes and original ones.
Jelly. Fish recipe
Tasty and unusual jelly is obtained from zander. To do this, take a kilogram of fish, a liter of water, onion (a couple of heads), 3 eggs, carrots, some olives, parsley (root), parsley, peas and peas. And for jelly, you need a broth (1 liter), 2 tablespoons of gelatin, celery, onion, carrots and parsley.
From zander, you need to make a filet. To do this, it is cleaned from the skin and carefully separated from the bones. In turn, from the head, all the cartilage, fins, skin set to cook the broth. They add onion and all kinds of roots there. Hours 2 "ear" should stand on low heat. At the end, lavrushka, pepper and salt are already added to the broth.
The resulting broth is filtered and sent to clean dishes. Pieces of fish fillet fall there and the “ear” is allowed to boil, after which the pike perch is cooked over low heat until cooked. Pieces are pulled out of the broth and cool slightly.
Gelatin is poured with 3 tablespoons of fish stock. He needs to stand for 10-15 minutes in order to swell well. The broth again falls on the stove, where it boils, and then gelatin is added there and everything is thoroughly mixed. With such a liquid, the fish, laid out in deep bowls, is poured and sent to the refrigerator. Decorate the resulting dish is best boiled eggs and herbs or slices of carrots.
Beef jelly
Jelly is also made without gelatin. The classic recipe implies the presence of beef meat on the bone, half a kilogram of beef legs, carrots, root parsley, several cloves of garlic and a sauce made from horseradish with sour cream (it should turn out half a glass). All meat and legs are thoroughly washed and poured with water, boiled for several hours (5-6 is enough). About an hour before being cooked, various spices and vegetables are added to the broth.
The meat is freed from bones, divided into pieces. Also come with legs. The resulting broth is well filtered. The meat and fatty pieces are combined with the broth and again heated and boiled for 10-15 minutes. At the end, chopped garlic gets into the future jelly. Only after that, decoction is poured into separate containers and put in the refrigerator for solidification. An original horseradish sauce with sour cream is served to the finished dish.
Pork leg jelly
Another classic version of Russian jelly implies that the hostess has pork legs, ears and heels. You will also need 2 carrots, parsley in the root, garlic (a few cloves), onions, 2 eggs, parsley, salt and pepper in the form of peas.
All legs and other offal are filled with water and boiled for 5 hours. Each time, the resulting foam must be removed. Once everything is cooked, the meat and veins are separated from the bones, which are sent back to the broth and, together with the carrots, onions, garlic, parsley and spices, are cooked for another hour. Then the finished broth is filtered and mixed with chopped meat and carrots, which are cut into circles. The mixture is brought to a boil and sent to deep molds. They are set to freeze in the refrigerator. You can decorate the resulting jelly on the table with dill and parsley.
Jelly. Mushroom recipe
To prepare the original mushroom version of the jelly, any mushrooms will be required. They can be pickled, dried, salted or even fresh. The main thing is that there should be about 150 g. You also need gelatin, mushroom broth (250ml), a head of garlic and salt.
Mushrooms should be boiled and finely chopped. Gelatin in the meantime gets divorced in a mushroom broth. Salt and chopped garlic are added there. Slices of mushrooms should be laid on the bottom of the molds and pour gelatin water. The dish should be cooled until fully formed, and after a few hours serve on the table.
Jelly is always a great cold appetizer. Not a single feast is complete without this dish.