(Meat Jelly) with Beetroot & Horseradish Sauce

Olga and Valeria's Kholodets

Prep time: 1 hour (+4 hours chilling)
Cook time: 1 hour 40 mins
Serves: 6



1 large meaty smoked pork hock 

1 pig’s trotter

2 onions, halved

2 carrots, halved lengthways

2 celery stalks, halved

4 bay leaves

1 tsp black peppercorns

½ bunch parsley, stalks only

2.5L (10 cups) water

Vegetable Mixture

1 tbs olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 long red chilli, thinly sliced

Pickled Cucumbers

125ml (½ cup) white wine vinegar

75g (1/3 cup) caster sugar

1 tsp salt

1 tsp black peppercorns

½ bunch parsley, stalks only

2 bay leaves

1 Lebanese cucumber, thinly sliced

Beetroot & Horseradish Sauce

4 small beetroots

80ml (1/3 cup) white vinegar

1 tsp caster sugar

1 tsp finely grated horseradish

1 tsp hot English mustard

2 tsp olive oil


1. To make broth, place all ingredients in a pressure cooker over medium heat. Secure lid and bring to pressure. Cook for 40 minutes or until meat is very tender. 

2. Meanwhile, to make vegetable mixture, heat oil in a saucepan over medium heat. Add vegetables and cook, stirring, for 5 minutes or until softened but not coloured. Season. Remove and set aside.

3. Remove hocks from broth and set aside. Strain 1L (4 cups) of hot broth into a jug. Discard solids and remaining broth. Add softened gelatine into reserved broth and stir until dissolved. Strain mixture through a fine sieve into a jug.

4. Remove and discard skin from hocks. Trim away meat and cut into small pieces. 

5. Divide meat among six 250ml (1 cup)-capacity ramekins or silicone moulds. Top with vegetable mixture and broth. Arrange parsley on top. Refrigerate for 4 hours or overnight to set. 

6. To make pickled cucumbers, place all ingredients, except cucumber, in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat. Stir in cucumber and set aside to cool completely. 

7. To make sauce, place beetroots in a saucepan of cold water and bring to the boil. Boil for 45 minutes or until tender. Drain and peel. Coarsely chop and place in a blender with remaining ingredients. Process until smooth. Season. 

8. Remove kholodets from moulds and place on serving plates. Drain cucumbers and add to plates. Garnish with chives and serve with sauce to the side.