Jelly for filling

1 serving


Cook the jelly: Cook the stock over a low heat for another 1-2 hours to boil to 1 liters, strain, cool and remove excess fat. After that, add vinegar and burnt sugar, boil, salt, introduce whipped raw proteins diluted with a little warm water, boil well, strain through a napkin and cool to room temperature. Pour part of the jelly into a deep round or oval dish, refrigerate and allow to freeze. Then lay out the bottom and sides with pieces of boiled carrots and beets, circles of hard-boiled eggs, pikulas, parsley greens and lemon slices, pour again with part of the jelly and refrigerate. When the jelly is almost set, lay the slices of the kaplun interspersed with the remaining side dish, pour over the jelly and refrigerate for 30-40 minutes.