Pig knuckles are a very good product for health; their regular use in the skin will damage the joints and tendons. When food arrives, you need to prepare these parts of pig, the Georgian recipe for jellied pork and pork legs comes to the rescue.

I have already told you how to cook jellied meat with pig legs and added chicken. This principle is different from simple jellied meat - not by boiling the legs in the marinade from wine sauerkraut, cinnamon and carrots.

For one kg of pork legs you need to take:

• Morkvina,
• 75 ml wine otztu (can be replaced with strongly sour wine),
• five peppercorns
• a couple of laurel leaves,
• 1500 ml water,
• salt.

1. Soak pork legs in cold water and wash well.

2. Place in a saucepan, pour in water until it covers the legs.

3. Boil until cooked, about 90 pieces. Strain the broth, add|add| Slice the zucchini and carrots into a bowl and pour in the citrus mixture. If the meat is prepared with a larger quantity, as indicated here, then per liter of water you need to take 50 ml of wine. Sometimes you can drink sour grape wine.

Dip the legs into the marinade, add salt until relished, add pepper and bay leaves, and cook until tender, if the pulp comes out of brushes easily, like the legs of a young pig, then simmer for about one year to finish cooking the legs. . The entire process will take no more than three and a half years.

4. Remove the pig legs from the pan.

5. In principle, at this stage everything is already very tasty, but in Georgian traditions it is customary to pull the large grapes from the bottom, put the pulp in a glass jar, cover with a lid and put in the refrigerator. There are a lot of national traditions with important actions when preparing jellied meat.

To do this, take the meat from the brushes, put it in a container or bowl, fill it with broth and put it in the refrigerator until completely chilled.

People are, in principle, unsightly grass. It is often served at pubs and taverns for leisurely travelers who have overslept their hash and still need a hangover. Despite the rich and sour broth, people cope with these tasks miraculously, under 100 grams, clearly speaking.
The tradition is to remove young pig legs. There you can eat tails, ears, and get a decent piece of meat, as well as classic legs. About the same. Especially for fans of the films of Zhakhiv, my still from the film “Saw-3”.

You need to wash your legs thoroughly, preferably with running water, or change the water in the basin several times. Of course, at the tavern you boil a couple of buckets at a time, but at home you end up sawing them. Wash and peel the legs, place them in cold water and let them cook. So, do not forget to use the end of a sharp knife to cut through the skin from the back side. Order them and sell them cut, unless you need to make the cut larger. Water on three legs, pouring a second liter, boiling the scraps in a pressure cooker, then. The bottom ball is covered with water. The original saucepan requires more pouring, but not until the top of the meat is covered, then you can cover it with a lid. Pork broth may not be easy to see through, so you don’t have to beat it in.

After boiling, remove the foam - the pork gives it the smoke, and change the heat. May you leave for a little while. After that, we place the legs on the dish and let the trouts catch up, the broth is processed as we go.

Now there is a need to remove brushes, large pipe parts. They are good at painting and it’s beautiful, like taxidermy. My legs were already boiling because of the fall, and it didn’t look any better. Brotherly with relish, not with looks. The tubes that come out are stuffed with fresh cilantro and chasnik, burnt and put back to boil in the strained broth. But let me say again, ideally. I had a different experience.

I selected the brushes and again let them cook in the broth, adding salt to it (then it became clearer). Another 45 pieces of beef were boiled in my pressure cooker and boiled until tender, giving everything they could to the broth. I threw them into the dumps. The axis is like this:

After that, late at night, one by one in the kitchen, the brushes were thoroughly wet, dirty and it was possible to get all the brush out. Salt it first and foremost. For less practical purposes, the main issue in preparing all kinds of jellied meats, jellied meats, etc. Two glasses of cold water gave the process a euphoric character.
Remove the skin from the cartilage, tendons and other suitable tissues, wrap it tightly on a plate and set aside.

The broth will be processed again and placed on a counter to cool until it is raw and set. On the wound, remove a finger's worth of fat from the broth with a cheese spatula, carefully until the surface is visible. Put the fat in a bowl - you still need to lubricate it.

"Meat" (more intelligently called) pour 700 ml of dill into a saucepan and add boiling water. The caught broth was melted in another saucepan and into a new one, straining the water from the “meat” washed in this manner. After boiling everything, throwing in cut cibulin in lushpinna, large, cut carrots and a couple of skips of celery root. After boiling 20 hwilin.
The vegetables have dried and discarded, thrown in a few grains of black pepper, bay leaves, and then brought to the boil over low heat. In a bowl, use a mixer to beat one white from the sell, add it to the broth and stir.

I wanted some insight into the broth, but in principle, the idea of ​​pig legs is probably hopeless. It was necessary to cool the broth, then beat the egg white with a portion of the broth and then add it to a larger portion and boil. It would be possible and it would work out. Garazd, straining the broth again through 4 balls of gauze, looking more decent.

Or a little more:

There was a lot of fun in my life. In reality, everything is much simpler. Cook the cut out legs for an hour. We lift the legs and twist the brushes (large). We cram cilantro with chasnik (not cut). The broth is processed and the fat is removed if possible. Cook again for another year. Vimikaemo. We add fresh cilantro, chasnik and otset. Cool until jelly. It’s not your fault, but we keep repeating it. This is a lie that neutralizes the legacy of the evening. That's it. It’s important to look neater. The legs are liable to lie in court perhaps whole, the broth may be larger, the wine may be lower, etc. Well then, I’ll be careful in the future. And whoever looked like he deserved it. Another yak.

People are only called soup, but in reality it’s like extremely cold. Regardless of the fact that the ingredients are the same, the taste is completely different. Vono conveys all the Georgian flavor.

Choloviks are served cold and you can taste the original jellied meat. This is an invisible herb from the ears, tails and legs of young pigs with the addition of spices and seasonings traditional for Caucasian cuisine.

Ingredients:

• pig legs, pork, tails - 1 kilogram;
• tsibulya - 1 piece;
• carrots - 1 piece;
• Vinny Ocet – 80 grams;
• reserved peppercorns – 2 grams;
• bay leaf - 4 pieces;
• cloves and cinnamon - 1 tong each;
• chasnik – 2 cloves;
• salt.

Method of preparation

1. Process the pork legs - rinse thoroughly under running water, remove the tubular parts of the brush and cut into pieces. Wash the tails and remove the elements from the surface with a knife. Cut into 5-6 pieces.
2. Place the meat in a saucepan or cauldron, add cold water and boil for 30 minutes. Boil the tails and place the tails in another bowl; the legs are not needed. Strain the meat broth.
3. Clean and discard the cybul. In a saucepan with broth and ready-made tails and ears, add cibulin, without cutting it into pieces. Pour in the wine octet.
4. Peel the carrots, remove the skins and place them in a bowl in which you are preparing the carrots.
5. Chasnik cook with peppercorns and salt. Add the ingredients for the soup until ready. Place the prepared spices there: bay leaves, cinnamon and cloves.
6. After cooking, cool the loin, place in the refrigerator for a few minutes and serve cold. The broth becomes jelly-like. This chudova herb is infused for a summer dinner or for a snack at the Yuletide festivities.

Porada: the taste of the pork comes out great, if the pork is marinated in a mixture of salt, pepper and chasnik before boiling.

Ideally, having learned from V.V. Pohlebkin, the grass is prepared from the tails, the tenderloin and short meat. All this richness of pork is marinated in wine and spices, boiled (as if for jellied meat), and poured into the broth. The spicy sourness is pleasant - the very thing that a human needs, which she had endured in the evening. We propose to do without the “tails” and prior marinating. It's so delicious to go out!

To prepare jellied meat in Georgian style you will need:

• Pig legs (small size) – 4 pcs.
• Posne meat – not a lot, 200g is enough.
• Vinny otset (zvichainy, chervony) – 120ml.
• Glass of burner.
• Vegetables: carrots, cybula ripchasta, green, celery stalk - 1 pc.
• Spices: chasnik, coriander grains, bay leaf, cloves (3-4pcs), seasoning (5pcs), black peppercorns (10pcs).

You can prepare Easter jellied meat like this:

Carefully clean the pig's legs and wash them. Peel the cibulin and coarsely chop the carrots. Also cut the celery petiole into very large pieces.

Fill the legs with cold water and place on high heat. Make the water angry. Pour in more clean water, bring to a boil and let the jellied meat simmer over very low heat. Add the vegetables within a few minutes. How long do you cook the choloviks? Every now and then you cook jellied meat. Salt as a matter of principle. Once the meat becomes soft, tender, well-seasoned, carefully remove and trim.

The deco should process the meat in such a way as to preserve the shape of the leg. Why not? Looks original. Place the meat in a container or a separate jar.

Make some broth. Strain for about a liter. Add a “bouquet” of spices (including chasnik and green cibul) and cook lightly. Pour in the ocet, but focus on the wet taste. Pour the tasty aromatic broth over the meat and cover the dish. Place it in the refrigerator and wait for 1 day.

Why bother with a glass of vodka? Serve until the end! Don’t forget to grab some green tsibule and chasnik. And let’s serve this jellied meat with lavash and adjika in the Georgian way.

Of course, we are preparing for the Holy Day in advance. Try to relieve your front-voice bug. We have a lot of wonderful recipes on our website that don’t require spending a lot of time. Prepare the pumpkin in the multicooker and marvel at our great salad recipes. Have a delicious one!

After arriving in Georgia, I will sing and eat dumplings or borscht without worry. This country is famous for its unique herbs, which can only be found in Georgia and can be found at our restaurant “Jo-Jo”. One of these things is people.

What is it?

In short, this is the herb that is used to prepare pig’s legs and reminds us of jellied meat.
Please note: Although pig legs are of low flavor, they are a delicacy in Georgia. In addition, to avoid straining the heads, you need to choose the legs correctly. First of all, be amazed at the new look, the stinks are well oiled, the mother is healthy, the color is erysipelas, and there is no stubble. There are signs that the product is not fresh or that the legs are frozen. In other words, don’t be afraid to smell it. The unpleasant smell is not to blame. Thirdly, try pressing a piece onto the pulp. The hole that was created under the pressure is about to come out quickly.

Cooking secrets

1. Together with the legs to prepare the head, you can buy pig tails and pork.
2. Pour cold water over the legs for 2-3 years, then carefully clean them with a knife.
3. For cooking, it’s best to use a large saucepan.
4. Boil the legs over low heat for 3-4 years.
5. When the world is boiling, don’t forget to add water.
6. That spice. They can be added to the recipe or for your convenience. Here, above all, the tenth principle is: each person has his own. So don’t be afraid to show your imagination and experiment with spices.

What are people about?

Are you guys ready yet? Strava is always served cold with lavash, adjika or mustard. The stench gives the strain a special relish. Before serving, decorate the heads with basil and green zibula. So, don’t forget about the glass of water!

Chemical storage and caloric content of a person

This herb is rich in micro- and macroelements. There is a lot of copper, fluorine, boron, sirka, calcium, phosphorus. Regardless of the fact that grass takes a long time to cook, it will lose vitamins such as C, A, B9. As for the calorie content, 100 g of the finished product contains 225 calories. Yes, that's a lot. It’s not good for him to choke on this grass, who is so clever to the core.