Справжній український холодець

Girls cook aspic and complain that it either won't set without gelatin or turns gray and cloudy. Real aspic gets its stickiness from nature itself. You must buy pork or beef trotters and joints. And the secret to a clear, amber flavor is this: bake all the bones and meat in the oven for 20

minutes until lightly browned before boiling. Then drain the first water after it comes to a boil. Rinse the meat well to remove any residue and cover it with fresh cold water. Simmer over such low heat that the water only barely trembles. An hour before it's done, add a whole onion, a carrot, and

some parsley root. The aspic will turn out clear as a tear, full of meat, and will set so firm that a knife will stand up in it. Subscribe, good people, I have many more delicious and useful tips. And leave a like. It's no trouble for you, and it makes me happy.