The chill ukrainian

The Chill Ukrainian

I know that every housewife has her own recipe for a cold. And everyone cooks it absolutely in its own way. But I can not help but share my recipe, perhaps someone will draw from it useful advice, but for someone it will be a real discovery. The recipe is a family one, which is passed on from generation to generation, for me it is the most delicious and healthy jelly!



  • chicken (preferably a home cock) - 1 piece, weighing about 2 kilograms;
  • pork legs - 2 pieces;
  • bulb - 2 pieces;
  • carrots - 1 large;
  • bay leaf - 2 pieces;
  • salt 0.5 tablespoon (but tastes different, rely on your preferences);
  • pepper black pot - 3-4 pieces;
  • water.

The Chill Ukrainian. Step-by-step recipe

  1. Cut the chicken into 4-6 pieces, cut the pork legs into 2 parts, pour cold water and leave for 6-8 hours. You can leave it for the night.
  2. Then rinse the meat well, pour it in water and put it on the fire. After the water boils, pour it into the sink, rinse the meat again and pour new water. For the specified amount of meat, I usually take 6-7 liters of water.
  3. Again, put meat on the fire, adding a peeled onion and carrots, cut into 4 pieces.
  4. After the water boils, remove the scum, then remove the scum every 15 minutes 3 times.
  5. Make fire very small and cook for 2 hours, then season with salt, add pepper, salt and cook for another 6 hours with the lid closed. 5 minutes before the readiness, add the bay leaves, and after a couple of minutes remove the formed fat from the surface.
  6. The jellyfish is ready when meat is easily separated from the pork leg.
  7. When the jellyfish is cooked, take out the meat, separate the meat from the bones, put it in plates, add the carrots sliced ​​with circles. Then pour broth over the plates and cool. Send it to the refrigerator to freeze.

The jelly on this recipe always turns transparent, tasty, very rich and incredibly useful.

"Very tasty" wishes you a pleasant appetite!

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