Jellied day

November 7 is Jellied Day This is a fun holiday that is still celebrated unofficially But as its popularity grows, we can hope that in the future more people will be involved in celebrating this fun date The holiday is celebrated by gourmets in Belarus, Moldova, Russia, and Ukraine This is a typical Slavic dish (sometimes called “studen”), which originated in the 16th century Cooking recipes changed, spices were added, and as a result a classic recipe was formed, involving pork or beef meat, garlic, horseradish, carrots and mustard The popularity of jellied meat is understandable, because it is created from bones and tendons, that is, it does not require expensive ingredients The recipe can be changed by adding almost any vegetables and spices to your own taste This kind of jelly is unpretentious It is known that travelers used to carry it with them, from merchants to ordinary peasants And all because the product can remain fresh for a long time thanks to the abundance of salt and spices Yes, perhaps someone will say that the time of jellied meat is a thing of the past, since many people strongly associate it with the Soviet past, when it was served at the festive table along with Olivier salad Despite the fact that such a stereotype exists, jellied meat has never become a thing of the past On the contrary, more and more new cooking recipes are appearing, that is, great imagination is opening up for creativity In addition, doctors made their contribution It was found that in moderate quantities the dish will be very useful And although it contains cholesterol, it also contains essential amino acids: lysine, glycine Such inclusions have a good effect on the human musculoskeletal system; they stimulate the functioning of the brain Therefore, jellied meat in moderate quantities will be useful for children and adults On this day, jelly lovers compete in their cooking skills Not many people know, but ideally it is prepared from cow brains, heads, leg bones, and even chopped cow or ox tails are added If we take pork as a basis, then the legs, pig ears, and tail are considered especially tasty There is a version that Peter the Great began to popularize this dish Perhaps, if not for his love for jelly, seasoned with sauerkraut and pickles, this peculiar dish would not have taken root so quickly on the Slavic table Peter preferred simple food, wanting to try what even soldiers and peasants eat Having tasted the jellied meat, which is believed to have been prepared for him by a personal chef from Denmark, Peter appreciated the taste, aroma and ease of preparation In order to please the king, those close to him also began to partake of the jelly, and as a result, it became truly popular, not being lost through the centuries Perhaps those close to the king, who was not distinguished by his good character, were simply afraid to object to him, but the fact remains: jelly began to often appear both on the tables of nobles and ordinary peasants This day is celebrated in different ways Interestingly, some catering establishments specializing in Slavic cuisine offer a special menu on this day, ideal for the holiday Little by little it is becoming a good tradition to revive not only classic, but also ancient cooking recipes So, you can take beef and pork as a basis, as well as maral, that is, venison Shank and deer cartilage are used, and to fully develop the taste, lingonberries or cranberries and traditional ingredients are added: black pepper, garlic, bay leaf, dried cloves, carrots, onions Of course, cooking based on reindeer meat will certainly not displace similar recipes based on pork and beef, but this is also a very interesting option, which is well known to people living in northern latitudes November 7th will also be an excellent occasion to learn about the traditions of cooking jellied meat among different nations