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Jelly
1 serving
Carefully treat the legs, put in cold water, add roots, carrots, cook over low heat until the meat is soft (1-2 hours). Do not let boil much, since the liquid evaporates and the broth becomes cloudy, gray. To make the broth look more appetising, lower the unpeeled onion into it. Separate the finished meat from the bones, cut, mix with pieces of cucumber, put in a dish or molds, pour strained and seasoned vinegar broth. Let cool.
Carefully treat the legs, put in cold water, add roots, carrots, cook over low heat until the meat is soft (1-2 hours). Do not let boil much, since the liquid evaporates and the broth becomes cloudy, gray. To make the broth look more appetising, lower the unpeeled onion into it. Separate the finished meat from the bones, cut, mix with pieces of cucumber, put in a dish or molds, pour strained and seasoned vinegar broth. Let cool.
pork legs - 1 kg, or calf legs - 1 kg, water - 2 l, carrots - 1-2 pcs., salted cucumbers - 1-2 pcs., salt to taste, onions to taste, bay leaf to taste, celery root to taste, vinegar to taste
