For this recipe you may use chicken, pork, or beef meat with a lot of bones and skins that will add a natural gelatin to the dish.
- 4 – 5 lb (2 kg) of meat cuts
- 10-11 cups water, to cover the meat
- 1 medium carrot
- 1 small to medium onion
- 1-2 bay leaf
- 4 garlic cloves
- 1/2 or more ground pepper
- 4 tsp salt
- Gelatin, optional, see instruction below
- Rinse the meat. Put meat in the pot. Cover with water, add peeled carrot, peeled onion, and bay leaf.
- Bring to a boil, remove the foam.
- Reduce the heat, simmer for about 3 hours or until the bones are easily detached from meat.
- Remove all meat from the pot into a big bowl, let it cool until it’s just warm.
- Detach all meat from the bones and skin. Discard the bones, skin, and onion.
- Using your hands, crush the meat into small pieces.
- If the broth has lots of fat, remove it carefully from the top, using a ladle, and discard.
- Crush the garlic cloves, add to the pot. Add salt and pepper, adjust to taste. The broth taste should be strong for now; the meat will absorb the taste so it will be perfect after it’s done.
- Adding the commercial gelatin: if you are using beef, most probably you may not need an additional gelatin. If you are using pork, you may need to add one pack of gelatin. For chicken, add 2 packs. Take about one cup of the broth, add gelatin, heat on a medium heat, stirring all the time until the gelatin is dissolved. Pour it into the pot with broth, and mix.
- Drain the broth using a mesh strainer into another pot.
- Put the meat into the serving bowls. Pour the broth into each bowl, covering the meat.
- Carefully put the dishes into the refrigerator for several hours until it sets. You may use a pieces of cooked carrot for decoration.
- Serve cold either with bread or mashed potato. You may also add some ketchup, hot mustard, or horseradish condiment.