For every big holiday, a good housewife always has her own signature recipe for a traditional Russian dish. In Russia, for example, for the New Year or Christmas, it is customary to cook jellied meat, and pancakes for Shrovetide.
Let's start with the jelly. Probably not everyone knows how to make jelly so that it is rich and fragrant? For a real village jellied meat and offal need to be purchased at the bazaar, since it’s unlikely that you can get a good jellied meat from a store.
This dish would probably be better called jelly. It is not only tasty, but also satisfying. Jellied meat differs from aspic in that gelatin is not added to it and it hardens thanks to the natural gelling components contained in pork or beef legs and hooves. You can cook jellied meat from any meat. If the dish is made from pork or beef legs, then to improve the taste, you can add any cooked meat, preferably chicken.
Jellied pork legs . Before making jelly from pork legs, you need to prepare the following ingredients: pork legs - one kilogram, chicken or chicken - one kilogram, onions - one piece, carrots - one piece, garlic, pepper and salt should be added to taste. Still need some greens.
Pork legs need to be soaked for a while in cold water, and then scraped well. Ready legs are put in a pan and filled with water so that they are covered with water by six centimeters. Then the pan is put on a fairly strong fire. When the pan boils, the fire must be reduced so that the water does not boil, and the foam must be removed, otherwise the jelly will turn cloudy. During the boiling process, foam needs to be removed periodically. Jellied meat should not be disturbed, water should not be added.
After an hour and a half, chicken and vegetables are put in the pan. Onions can be cut into rings with husks, carrots are cut into cubes. Then, spices are added to the meat and vegetables - several peas of allspice, bay leaf, coriander, ground red and black pepper, celery root, parsley, dill and others.
Jellied meat is cooked for a long time, about five to six hours, until the meat from the bones begins to separate by itself. At the end of cooking, garlic is added to the pan. Salt jellied meat is also better at the very end of cooking, so as not to salt the dish.
Now, before making aspic, the meat must be separated from the bones, decomposed into cooked forms and pour broth filtered through cheesecloth. If desired, the meat can be scrolled in a meat grinder. Now the molds can be set for solidification in a cool place. On the table, the dish is served directly in the form or laid out on a plate. You can decorate jellied boiled carrots and sprigs of greens.
Well, how to make jellied meat you already understood, now we pass to pancakes.
Pancakes on mineral water . Many people like pancakes, but unfortunately this dish is not only tasty, but also very high-calorie. But if you simplify the recipe, then you can try to minimize calorie content.
We’ll tell you how to make pancakes whose recipe contains the least calories. First of all, milk should be replaced with mineral water, and the egg should not be fully used, but only protein. Unfortunately, oil is indispensable, but its quantity can be reduced. For this, vegetable oil is added directly to the dough - three to four tablespoons are enough. Pancakes need to be fried in a dry, well-heated Teflon pan. If not Teflon, then cast iron will do.
Stuffed pancakes. If you are not afraid to get better, then you can cook stuffed pancakes. Before making pancakes with meat, you need to fry the onions in a pan, then add the minced meat to it and simmer until cooked. Then the finished stuffing is stolen in the middle of the pancake and wrapped in an envelope. And you can do it in a more original way: put the filling in the center of the pancake, raise the edges and bandage with the onion arrow. It turns out funny bags.
Serve the dish hot and sour cream on the table.