Jelly

Jelly ( Studen ) - a dish from a thickened to a jelly-like mass from cooling the meat broth with pieces of meat. Known since the 16th century ^[1]

Jellied meat is not a kind of aspic , since the jelly-like consistency of aspic dishes is a consequence of the use of jelly-forming substances, such as gelatin and agar-agar , and aspic is an independent dish that does not require additives.

Jelly and jelly, in general, are one and the same. Basically, this dish is called jelly in the northern and northwestern regions of Russia, while in the south and southeast the dish is more often called jellied meat ^[2] . In addition, sometimes the name “jellied meat” is applied to a dish obtained from pork or pork beef broth to distinguish it from a dish obtained exclusively from beef broth ^[2] .

Ideally, the jelly is made from a cow’s head, brains and all four legs, however, it’s perfectly acceptable to use only legs, adding pieces of meat, tails, etc. ^[3] If you are talking about using pork in the jelly, it’s good to use pork ears, tails, legs. In general, for the jelly, those parts of the carcass that contain enough gelling substances should be used.

There are national varieties of jellied meat, for example, the Georgian dish of husbands , Moldovan rooster jelly, etc.

From the German word Sülze (jelly) comes the Russian " brawn ", referring to jellies. In Poland, jelly is “galareta”, in Belarus it is “bad”, in Ukraine it is “cold meat”, “draglі”, in Latvia it is “aukstā gaļa” or “galerts”, in Romania it is “piftie” or “rǎcituri” , in Bulgaria - “pacha”, in Serbia - “pikhtiјe”.

Very often aspic is served on a table with horseradish or mustard .