Sorry about the flooding. Meat filling – meat recipes with photos. Zalivne with royal ribi

The chicken can be prepared at any time, but it is not a shame to pay taxes on the holy day. Then you can eat something tasty and healthy just in everyday life. The filler can be prepared as much as you like, so it’s not too much to pay for the holy day. Then you can eat it deliciously and healthy, and even with pork, chicken is a soft and low-calorie, dietary option.

However, not everyone knows the recipe for making this chicken herb. Injustice is corrected. How to make chicken soup, what ingredients you need, as well as a recipe with photos in detail - you will find out everything below. From the very beginning, a simple basic recipe is the basis of all others. Then another option: chicken assorted with assorted balls. In the gaps - for the sake of recommendations.

Ingredients for the aspic recipe

chicken quarter, fillet, gomilka or steak - 1-3 pcs.
pure water – 1.2 l
gelatin, shvidkorozchinny – 30 g
cibulin, small – 1 pc.
carrots, small – 1 pc.
chasnik – 3 cloves
salt for relish
black pepper (can be chalked or peas) – to taste
spare pepper - Dec. peas
bay leaf - 2 leaves

How to prepare aspic with chickens

Place the saucepan on the fire, pour water and salt. Remove the trigger, place it in the pan and cook until it boils. Pour out the broth and pour in clean water. Salt again.

Peel and rinse the cibulin and carrots under water. Cut into four pieces, put to cook with broth at the same time. Add chasnik, chasnik, black pepper, sweet pepper, and bay leaf to the saucepan. Zalivne z kurki love nasicheniy broth!

When the chicken is cooked, strain the broth and remove the chicken. Cool the broth, add gelatin and stir.

When the chicken is chilled, add the meat to the brushes, remove the skin and cut into pieces.

Chop carrots the same way.

Place the chicken and carrots into the broth and mix, pour into a container and refrigerate until completely chilled.

You can use a large round plate if you want the jellied bowl to have a garnish shape.

Then you can cut it. Serve aspic with mustard, horseradish, ketchup and greens.

How are you preparing the aspic with the triggers first?

1 About the broth. The water gets angry right away so that you don’t have to worry about kicking. Fill with boiled water from the kettle. Also, the prepared broth needs to be strained so that it becomes clear. How to earn more efficiently, read the statistics.

2 Mix the gelatin powder with the broth as quickly as possible. Jelly can be in any form: in any form, and this is how your filling will be. The shape of the aspic comes with a trigger, so that you can prepare it in plastic forms “a la muffins”: hearts, zirochki, yalinkas - so that you can easily catch the aspic. If the form is granular, the ingredients need to be specified especially carefully.

3 There are no recipes for jellied chicken: no matter what, the recipe. I tried jelly from green peas and beetroot. There is also free will, and a paradise for experiments. You can talk about a wide range of assorted dishes, such as adding corn, cranberries, mushrooms, broccoli to the chicken (but not all at once!). You can also juggle seasonings, adding or picking up fresh thyme, celery, rosemary: the Greeks cook with thyme, the French with rosemary.

4 Don't put hot masa in the refrigerator! Simmer until the broth is cold, cover with a lid or foil and push the sauce to the boil for residual freezing. In this case, you can immediately take it out into the cold, for example, onto the balcony.

5 To ease the strain of the aspic, immerse it in hot water for a couple of seconds until it is completely licked out, preserving the unfinished “cob” shape.

Chicken filler in portioned cups

Another option - pour over the chicken in portioned glasses: edition of the first recipe, new upgrade. 2 servings: filled with assorted balls, served in portioned kelikhs. It’s handmade, beautiful, and always befits guests.

Before adding other ingredients to the recipe for chicken aspic, we added syrup and tomatoes.

You need to start preparing the broth as soon as possible. Boil chicken broth with cibul and carrots, adding spices and salt. I’ll just get to the point of speech.

Then strain and pour the required amount of broth into a bowl to add gelatin.

The correct mixture of broth and gelatin is as follows: for 300 ml of liquid you need 1 tbsp. l. shvidkorozchinnogo jelly powder.

Cool the chicken thoroughly, remove the skin, remove the fat and brush the meat. Cut into cubes, then divide the masa into 2 parts. Contribute half to the kelichs.

Wash the tomato and cut into slices. Place on top of the chicken meat, dividing the pieces.

Grate the hard cheese into a large grater. Zasipte in Kelich.

Cut the carrots boiled in broth into slices and place on top of the cheese.

The remaining bowl of aspic is chicken meat, which needs to be carefully poured with hot jelly broth. Now you can put it in the refrigerator.

Hello, lord, that’s all. The filler with assorted chicken balls in portioned glasses is ready. You can serve it.

Note. The cheese will be suitable no matter how fatty or salty it is. A good sire will add some spice to the flavor.

Options for “balls” and serving aspic

The main ingredient is, of course, chicken. In the pictures:

Filling with spinach and sweet bell pepper.
Filler with shredder and olives.
Bay with beetroot and hairy peas.

One cannot do without jellied ribi. Strava is extremely rich in color and contains a lot of phosphorus and other essential human elements. Preparing the aspic is not as important as it appears at first glance. Golovne, know the correct, competently prepared recipe. And in this way I will help you.

The best choice for preparing jellied sauce is any type of fish. The whole difference is in the amount of gelatin added. On the right, such species as sturgeon, perch, salmon, trout, pike perch, bream, cod, hake, salmon are rich in collagen, and wine is rich in goose broth. So, in the filling with them, gelatin is added in very small quantities, for protection, otherwise it is not added. Cooking with other varieties of fish requires the introduction of a casserole dish, without any broth you will end up with just broth.

Jellied rib - a classic recipe

Our great-grandmothers also used this classic recipe for aspic. There was a lot of chastening, without which the most fun of the fun was not complete. Therefore, when you cook it, you will not only please your family, but you will experience the unique taste of the past.

Components:

2 sturgeon fillets;
0.5 kg of tails, heads;
0.1 kg of green kvass;
3 carrot roots;
cibulin;
5-10 grains of reserve pepper;
a bunch of laurel leaves;
salt;
150 ml burner;
parsley

preparation technology;

You need to make broth from pre-soaked trimmings and fillets. Add spices, vegetables, kvass and cook for 1.5 years. Finally, fill the burner.
We eat kvass, carrots, fillet. The sturgeon is cut into small pieces, the carrots have a ring, a star, a heart, as anyone should.
We are in progress. Place enough fillet, carrots, kvass, and parsley into the dishes, pour in the broth and place in a cool place until the cold sets in.

To make the soup thicker, you can add more fish ingredients. The flood of more collagen occurs sooner.

Prepared from red varieties of fish

The filling with red fish is filled with noble relish and delicate aroma. This will become a wonderful option for a cold appetizer at a dinner party and will definitely suit your guests.

Components:

1 carcass of red fish;
the head of the cybulite and a small carrot;
2 eggs;
1 lemon;
a third of a bottle of vershkov;
pepper, bay leaf, cloves, salt|.

Preparation technology:

The cleaned fish is cut into portions, the tail and head are not thrown out, and filled with water. Add vegetables, spices, eggplants, and herbs. Cook for a while, add a little lemon juice.
We stretch the fish, remove the head and brushes, and divide the meat into pieces.
The broth is processed, divided into separate parts, first mixed with the tops.
Place the fish in a plate, pour top of the broth, and set aside.
The eggs are boiled and then cut into strips. We also cut carrots. Place the broth evenly onto the top of the broth, pour another part of it and place the dish in a cool place.

With gelatin

Jellied fish with gelatin is relevant in the event that vicoristic fish has low collagen content. In this recipe, gelatin helps the water to set faster. The taste of this herb is no worse than anything gelatin-free.

Components:

a pinch of fish fillet;
cibula and licorice carrots;
1 sachet of gelatin;
pepper, bay leaf, cloves, salt|.

Preparation algorithm:

Clean the fish, cut the fillet, put it in the refrigerator. Cook the soup with leftover fish, vegetables and spices for 1 year.
We are in progress. Place in new fillet.
In one bottle, the broth is diluted with gelatin, added to other ingredients, and cooked until just below the surface.
We stretch the fillet, cut it and place it on a plate. You can decorate the top of the meat with chopped carrots. We pour the herbs into the boiler and let it cool.

From pike perch

Pike perch has a noble relish. It is rich in vitamins and microelements, its meat is tender, and its serving will immediately satisfy your family.

Components:

1 pike perch carcass;
on the root of parsley and carrots;
cibulin-ripka;
lemon;
1 sachet of gelatin per consumption.

Preparation technology:

Clean the pike perch, add water in the winter, and cook the broth with root vegetables and spices for 1 year.
Boil, water the meat from the brushes, cut into portions. Place on a plate and garnish with chopped carrots.
In part, you will need to break up the gelatin and add it to the broth. Then heat the pan and add lemon juice in it.
When the time has come, pour the meat into the boiling water and leave to cool. Before serving, decorate the prepared herbs with greenery.

Svyatkova jellied pike

Pike is very fishy and rich in fish components. The following recipe will help you prepare the pike filler.

Next, prepare the following set of products:

pike carcass;
licorice, carrots and velika, cibulin juice;
1 egg;
1 tbsp. l. gelatin;
peppercorns, bay leaf, salt.

Preparation technology:

We clean the pike, cook 30 hvilins of broth from the head and tail.
We process, throw in chopped pike pieces, vegetables and spices. It will take another hour to cook.
We take a bottle of water, dissolve it in new gelatin, pour the broth into the broth and cook another 10 quilins.
We boil the eggs and cut them into large chunks.
We process the boil, spread the pike, chopped carrots on the bottom of the shaped dish, pour the eggs over the whole thing with broth. Deprived in a cold place. Before serving, decorate the greens.

Zalivne z koropa - just delicious

Korop is one of those fish that you can find in supermarkets. The wine is simple when prepared, and its taste is not compromised by delicious seafood.

Components:

2 kg kernel;
1 carrot root;
1 cibulin;
1 tsp. otstu;
1 tsp. gelatin;

Preparation technology:

The peeled husks are prepared in portions with tails and heads, placed in a saucepan and brought to a boil. Add vegetables and spices. Cook for about a year, pour in the ocet.
Pull out the husks, stir in everything that is not needed, and cut the meat into pieces.
Dissolve gelatin in one bottle, pour it into a saucepan and cook 5 more quills.
Place the selected root shape and cut the carrots into circles. Pour broth over everything and place in a cold place. Before serving, you can decorate the dish with herbs.

Iz sayri

The cooked saury is so tender, it tastes so juicy. The sauce with such fish is incredibly tastier.

Components:

1 kg sairi;
2 carrot roots;
1 cibulin;
reserved pepper, a splinter of laurel leaves, salt;
100 ml burner;
a bunch of parsley.

preparation technology;

We clean the saury, do not throw out the heads and tails, and fill it with water. We give spices, vegetables, cook for a second time. Finally, pour in the burner.
We pull carrots and fish and cut them into pieces. The fish exits are being cleaned up.
We are in progress. Place meat, carrots and parsley leaves into a plate. Pour in the broth and set in the cold until the jelly is frozen.

With cod fillet

The cod, cooked no matter how it looks, has an incredibly soft taste. We often cook for children. Of course, pouring over the fish will not please little gourmets, but the elders will certainly enjoy the herb.

Components:

1 kg cod;
1 cibulin;
1 egg;
1 carrot root;
1 lemon;
1/3 bottle of vershkov;
pepper, laurel leaves, salt.

Preparation technology:

The cod is cleaned in batches, the tails and heads are not thrown away, but are cooked for cooking. Add vegetables and spices to them and cook for about a year. Whisk lemon juice into a saucepan.
We process the broth, throw out everything that is not needed, and divide the meat into pieces. We divide the fish into two approximately equal parts, mixing one of them with the tops.
Place the meat in a serving bowl, pour in the top liquid and keep it in a cold place.
Eggs need to be boiled, cut into cubes and strips. We cut carrots the same way. Place the ingredients on the cold pour, fill with clear broth, and place in a cold place.

Jellied trout on sacred

Trout is an incredibly noble species of fish. The wine tastes delicious, it looks beautiful, and the trout sauce is simply marvelous.

Components:

0.5 kg trout;
1 cibulin;
1 carrot root;
1 parsley root;
juice of one lemon;
pepper, bay leaf, cloves, salt;
1 packet of gelatin.

Preparation technology:

Trout is cleaned, salted and chopped. Cook the fish soup with cibul, root vegetables and spices for about a year.
Process and strengthen the meat from the brushes and sometimes from the scraps. Place them one by one on a plate and garnish with chopped carrots.
Dissolve the gelatin in a small portion of the broth and mix it with the broth. Heat it and squeeze out the juice from the lemon.
We pour the meat into the boiling water and set it to catch. Just before serving, decorate the greens.

The flood, when replaced by cold weather, is filled with bright grass. Until then, you can and will need to add not only meat, but also pieces of colored vegetables.

So, kindly add peas, corn grains, and finely chopped bell peppers in the ribna zalivna. It will turn out not only delicious, but also beautiful and creative!

I'm sorry

The mint sauce is even more delicious, and the broth will captivate you with its aroma.

Components:

0.7 kg pollock;
1 carrot root;
1 cibulin;
1 sachet of gelatin;
pepper, laurel leaves, salt.

Preparation technology:

We clean the pollock and add fillets from other parts. Let it cool down, and cook it with leftover scraps, vegetables and spices for about a year.
Process the broth, add the fillet and continue cooking. In one bottle you need to dissolve gelatin, then pour it into the pan and cook the broth for another 15 minutes.
We stretch the fillet in portions and place it on a plate. Decorate the top with chopped carrots, pour in the broth and set aside.

Pink salmon jellied recipe

Pink salmon is especially rich in the cinnamon component of the fish. The taste is more intense, and the flood from this bag of sea depths is simply incredible.

Components:

1 kg pink salmon;
1 cibulin;
1 carrot root;
1 tsp. gelatin;
1 tsp. otstu;
pepper, laurel leaves, salt.

Preparation technology:

Cleaned pink salmon is cut into portions. Bring the head and tail together to a boil. We add vegetables, season with spices, cook the pasta, pour in the ocet.
We pull the pink salmon, remove the head, tail and brushes, and separate the meat itself.
In a small portion of the mixture, you need to dissolve gelatin, mix with other ingredients and cook 15 more quills.
Place the meat on a plate, cut up the carrots, pour in the broth, and set aside. Before the herb is ready, serve your favorite sauce and herbs.

Gulf of salmon

The salmon tastes so much more deliciously that the sauce with it will be spicy, just like fish.

Components:

1 kg salmon;
1 carrot root;
1 cibulin;
1 parsley root;
1 lemon;
sweet pepper, bay leaf, cloves, zazhannyam, salt;
1 packet of gelatin.

Preparation technology:

The fish should be cleaned and watered. Slice the meat. Cook the soup with root vegetables and spices for 1 year.
Then strain the broth, water the meat from the brushes, cut it into portions and place it on a plate. Decorate with chopped carrots.
For a small portion of the mixture, you will need to dissolve the gelatin, pour it into the broth, heat it, and squeeze out the juice from the lemon.
Pour broth over the meat and set aside. If it is eggplant, add some greens before serving.

Make sure to lighten the fish broth for aspic

All ingredients of the jellied wine look good in the finished herb. It’s impossible to reach, because the broth will be crappy. If the jelly is completely clear, speed up the coming seasons.

Just like boiling fish in a cauldron, you need to skim off the foam with a slotted spoon, and then cook on low heat. Let's see how to break up your broth.
If the soup is still muddy, you need to use clean gauze, folded in four, to strain it several times.
An excellent way to lighten any broth is to beat egg whites. If you pour it into a hot meat boiler, it will immediately become lighter. If the broth is cold, the protein that has flared, settled and you can easily take it away.

Meat and fish fillet is getting ready for the holiday table, and the remains of this herb are the main decoration. The picture can be painted with carrots, bell peppers, herbs, canned peas and other savory ingredients.

A series of recipes with photos briefly describe the process of preparing jellied meat with gelatin.

To prepare this herb, be sure to choose varieties of lean meat. The reason is due to the dietary aspect, and the fact that fat significantly reduces the clarity of the broth. And the essence of the aspic itself is to create a clean, practically transparent surface, which can then be decorated with all sorts of vegetables.

Before we talk about calories. Potato aspics can be recognized as dietary products. For example, a dish of low-fat yowl will provide more than 80-85 kcal per 100 g.

To prepare this herb, we will take the following products:

yalovichina fillet (shorter than virizka) – 300 g (serve for 6 servings);
a little more than a liter of water (a liter of broth can be used in total);
carrots and tsibulya - 1 piece each;
30 g gelatin (if it’s less, the consistency will be thick, if it’s more, it will be thick);
2 chicken or 4 quail eggs, boiled hard (for decoration);
2 spoons of green peas;
decal of crane berries - also for decoration;
salt, spices and herbs - at your discretion.

To prepare jellied meat for this recipe, follow the descriptions and photos presented below.

How to prepare:

Procedure 1. Prepare all components: rinse the meat and remove the spittle. The cabbage and carrots are peeled and dried whole - they themselves stink and boil in the broth.

Course 2. Place the meat and vegetables in cold water and quickly bring to a boil. After this, we take out all the foam and cook on low heat for another 1-1.5 years. The water does not need to boil at this hour: just a little bit of water is allowed to bubble on the surface.

Course 3. You can add a little salt to the cob, but there won’t be much salt on the cob - even if the water is still at a boil. And 15-20 minutes before cooking, add all the spices: bay leaf, pepper. You can add salt to the remaining level.

Crocus 4. While the broth is preparing, let's make gelatin. Take 30 g of powder (1.5 tablespoons) and soak in a small glass of cold boiled water. Thoroughly stir and add 30-40 minutes. You can soak it in broth, for which you need to simmer until the surface is cold.

Step 5. Once the broth is cooked, remove all the ingredients and strain through cheesecloth and a sieve. Let me cool down completely.

Step 6. While the mixture is still warm, cut all the components into beautiful pieces. The meat is simply placed at the bottom of the container in a saucepan.

And carrots can be cut into circles and small circles. Let's not forget about the greens - parsley leaves look especially beautiful. Eggs can be cut into cubes.

Croque 7. Having cooled the broth completely, pour it into a new bottle of sodden gelatin and heat it on the stove until completely dissolved. However, there is no need to bring it to a boil - just let it heat well, but no more.

After this process, you need to strain it again. And at this time we lay out the cut pieces of meat and vegetables behind the molds or in the fresh herb.

Croque 8. Pour in the broth, let cool to room temperature and place in the refrigerator overnight (at least 4 years). After this, you can call everyone to the table - even more garna, korisna and traditional Christmas grass will come out.

Zalivne with pork meat: pork recipe with photo

Now let's get to the pork. Juice meat, yak, protea, a little more in calories - the finished product will give 100-120 kcal per 100 g, or even more (depending on the fat content of the meat).

For lovers of dietary herbs, you can take fatty pork - for example, the same cheese or carbonate, as well as a shoulder blade. This fillet has a pleasant light russet color, and the fat can be drained almost daily.

Quite often, cooks and cooks wonder how to make meat cauliflower - with or without gelatin. The key here is how to choose the ingredients.

If you use pork legs and vokha (standard set for jellied meat) to add to the fillet, you can, of course, do without gelatin. Even if we have jellied meat and not jellied meat, the gelatin of vikoryst is too sticky - otherwise the required consistency will definitely not be available.

To prepare jellied pork meat, use these products quickly.

Ingredients (for 12-15 servings):

1 kg pork;
2 carrots and cibulini;
a splinter of cloves in a clock;
water - a little more than 2 liters;
gelatin – 60 g (or 3 tablespoons);
peas, cranberries and other bright ingredients for decoration;
Salt and spices, as well as herbs, are up to you.

This recipe for jellied meat has a lot in common with the previous ones. Cook the broth, dissolve the gelatin and place the mold in the refrigerator.

Method of preparing the crumbs:

Croque 1. Cook the broth, remove the foam. After boiling, cook on low heat for 1.5 years.

Step 2. Process through a sieve and remove all components.

Croque 3. Let the gelatin swell in 1.5 flasks of cold boiled water. After an hour, we chop all the ingredients and place them in the dish. You can place mugs of carrots at the very bottom of the bowl - the stench will then appear to the animal.

Time 4. Dissolve the squashed gelatin in the broth, warm it up and stir it. Pour the gelatin broth over the sliced meat and vegetables, then put it in the refrigerator overnight - the meat is ready.

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When serving, you need to soak the herb in the pot for literally 3-4 seconds so that the product reaches the walls. Then we carefully turn the bowl over and place it on the Christmas tree.

Poured meat filling: recipe with photo pokrokovo

Apparently, this herb can be prepared with assorted meats. For example, take pork and cowhide, and also add lamb. It is also easy to cook from chicken, and you can mix it with yavych fillet, mixing light fibers with dark ones.

For this recipe we take:

chicken breasts – 500 g;
yalovychin fillet – 500 g;
a little more than 2 liters of water;
60 g gelatin;
tsibulya and carrots - 2 pieces each;
Ingredients for decoration (peas, cranberries, etc.);
salt, spices and herbs.

It goes like this:

Procedure 1. Wash the meat and place it in cold water together with the peeled zibula and carrots - cook until boiling, remove the foam.

Croque 2. While the broth is cooking, soak in the gelatin. And when it’s swollen, add it to the broth until it’s cold. Heat, stir and process.

Croque 3. Cut the meat into portions and place in a dish.

Lesson 4. We add passes through the clock.

Croque 5. Lay out the other ingredients for decoration and pour in the broth with gelatin. Place it in the refrigerator overnight and everything is ready.

Jellied meat can be prepared using various recipes with photos, using the same principle of technology: boil the broth, in which the gelatin is then crushed and decorated with vegetables.

This herb can be served with greens, horseradish and mustard - in fact, the same tasty additions that are often served with jellied meat - the “big brother” of aspic. And you don’t need such a side dish; At least there are only fresh vegetables and cooked Yalta tsibula.

Jellied meat has long been a good color for a new table - in order.

Delicious!

Today we are preparing a miracle appetizer that everyone should eat without guilt. It’s not worth worrying about while preparing the jellied fish skins. The only downside is that you have to wait until you find everything good in the refrigerator. Ale turn it, that’s it!

To prepare the jellied soup, you will need rib broth. You can vikoristuvati ready or cook yogo. Boil cleaned bowls of fish and vegetables. Then strain everything and pour into the mold. Pour the broth on top and transfer the whole thing to the refrigerator until the morning.

Fish fillet with added gelatin

Cooking hour

calorie content per 100 grams

For this recipe, go out with fresh water and drink it with a sieve. If there are any that you have been looking for for a long time, save them as soon as possible!

How to prepare:

Porada: if you eat original chicken eggs, they need to be cut into rings.

Bay with red fish

Another cute option! Rich in vegetables and spices, and the result is an unforgettable result!

Pide for cooking – 50 hvilin.

One serving has 20 calories.

How to prepare:

Carefully remove the fish, clean the fish, cut the skin.
Then rip open the womb and discard all the fillings.
Place the carcass in the middle and cut the fish into two fillets.
Clean their brushes and soak them in cold water again.
Place the fillet in a saucepan and cover with water.
Clean the Morkvin and add it to the rib.
Clean the tsibul and place in a saucepan with water.
Peel the celery root and place on top of the fish.
Add laurel leaves, sweet peppers and black peas.
Place on the stove and boil date.
During this hour, pour the gelatin with water and allow it to swell.
Boil the broth from the boil, then remove from the heat.
Remove fish and ingredients and cool.
Fiber fillet, cut carrots into rings, celery into cubes.
Strain the broth and mix with gelatin.
Wash the celery stem and cut into rings.
Firmly add and place it in the form with the carrots and the root and stem of the celery.
Place ribs on top and pour broth over everything.
Put it in the refrigerator until it’s completely caught.

Porada: to make the aspic fresh, vikorist the mint to replace the crop.

How to cook in a multicooker

The good thing about a multicooker is that it’s easy to keep an eye on it, and there’s definitely nothing stuck. For this very reason, you should prepare the soup with her, since she is so capable. So you can take a few short naps while the evening meal is being prepared.

Let's get ready - 3 years.

One serving contains 36 calories.

How to prepare:

Take the head of the catfish and, as it is large, cut it completely.
Place in the multicooker.
Clean the morkvin and tsibul and place it in a bowl.
Add spices, pepper, bay leaves, salt, red pepper.
Add water and cook everything in soup mode for a quarter of a year.
When the time is up, turn off the shutdown mode for two years.
After this, cool the broth, strain it and turn it clean into a bowl.
Clean the fish, cut into cubes, and add to the broth.
Cook the soup for another twenty minutes.
Then the fish is removed and separated into fibers.
Trim the parsley by removing it first.
Also cut the carrots into rings.
Place parsley and fish in the mold.
Pour in the broth and place in the refrigerator until set.

Porada: if you are worried that you won’t catch the grass, try gelatin.

Ribne zalivne without gelatin

Believe it or not, fish without gelatin can be tastier and more properly poured. It will take less than a year to get ready, and you will have to wait all night to ensure the result.

Pide for cooking – 45 hvilin.

One serving contains 69 calories.

How to prepare:

Peel the parsley root and set it aside, then harvest it from the celery.
Peel and cut the carrots into rings.
Clean the fish, removing the shine, skin and brushes.
Check for the presence of brushes, remove and cut into brushes.
Place the head and tail in a saucepan and fill with water.
Place on the stove and bring to a boil.
After twisting the head and tail, add salt and pepper.
Add celery and parsley roots and laurel leaves.
Place bowls of cleaned fillet there.
Take it to the stove and add carrots for fifteen minutes.
Cook for another hour.
During this hour, peel, cool and cut into rings.
When an hour has passed, stir in the broth, remove everything from it, and strain.
Place the meat, the roots and laurel leaves can be thrown out.
Place carrots, egg rings, fish and greens in a mold.
Pour the broth into the beast and put it in the refrigerator until it is completely frozen.

Porada: for a brighter taste, you can add corn and sweet pepper.

You can add various ingredients to the filling as you require. You can also preserve peas or kvass, capers, corn, mushrooms, sweet peppers (or boil them until soft in broth), etc.

If you want a bright drink, use the necessary spices for it: turmeric, paprika, saffron, etc. You can also quickly drink vegetable juice.

It’s not only tasty, but also delicious! Try it both ways, and what’s more, we have an incredibly delicious preparation option. It will definitely cut into your skin.

A classic appetizer for any table - jellied rib. All the secrets of cooking from our selection of the finest recipes!

Riba (pike perch, korop, sturgeon about 2.5-3 kg) - 1 piece
Cybula ripchasta - 1 pc.
Spare pepper - 7 pcs.
Bay leaf - 3 pcs
Chicken egg - 2 pcs
Parsley
Lemon - 1 piece
Carrots - 1 piece
Gelatin – 1 tbsp. l.

Soak 1 tbsp. spoon gelatin into a bottle of cold water.

Wash the fish, clean it, trim the head, swimmer and tail. From the head you can see the zyabra.

Cover the head, swimmer and tail with water, add cibulin, pepper (6-7 peas), bay leaf (2-3) and salt, bring to a boil and cook for 3-4 minutes. I pour water on the eye to coat the fish.

Then add the pieces of fish, bring to a boil and cook for 15 pieces over medium heat.

Then pull the fish out and place it on a plate.

Strain the broth, add the sodden gelatin, put on fire and bring to a boil. Then remove from heat and let the pieces cool.

Remove all the brushes from the fish and place the pieces on a plate.

Garnish with chopped boiled eggs, parsley, lemon and carrots. Let the dates sit on the table for a while (cool to room temperature).

Pour in gelatin broth. Let the dates sit on the table for a while (cool to room temperature). Place in the refrigerator on low overnight. Cover the top with a plank.

How to prepare jellied fish with rib?

Let's make a filling from the most suitable for this fish, for the obviousness of some gentleman, we have a completely unproduced filling from another - this is bearings.

Pelengas chi mullet great - 1 pc.
Fish heads, tails, swimmers for broth
Gelatin – 1 tbsp.
Cybula - 1 head
Medium carrots – 1 pc.
Black peppercorns – 5-7 pcs.
A small bunch of crops and parsley (you can use a stem)
Bay leaf – 2 pcs.

Clean the fish, do not throw away the onion, put it in a separate bowl.

The insides will be revealed,

scrape up the black pilaf,

promit. Cut off the head and tail.

Cut into pieces 2.5 - 3 cm wide.

Place the peeled fish in a sieve, rinse in plenty of water until the remaining water is clear.

Fold the lushka into grub gauze, tie it with a knot, so that the lushka does not wobble.

Prepared for the broth, rinse the fish heads and tails (the fish heads will be thoroughly cleaned and removed from the gills), place in a saucepan, and place the fillet there. You can add the heads and tails of other fish, since you have stored the stinks before, but don’t let them sit for long. Wash the zibula, peel the carrots and add to the pan up to the top.

Pour 1-1.5 liters of water, bring to a boil, remove the pinna, change the vogon, salt, add black peppercorns, bay leaf. Cover with a lid and cook on low heat for 25-30 minutes, without letting it boil too much.

Prepare and decorate.

Pour gelatin into 1 bottle of cold boiled water and allow it to swell for 40-60 minutes.

For the sourdough, if your broth is very kalamutny, you can get a stretch.

To be honest, we didn’t bother with the braces in this recipe. Our broth will be light enough for aspic.

Strain the broth through a sieve. We no longer need fish heads and tails.

For our fish, add 0.5-0.7 liters of broth (allow for the size of the fish). Rashtu broth will be frozen for next month.

Pour the strained broth into a saucepan, add salt, add a little bit of salty soup. Bring the broth to a boil, drop the pieces of fish into new pieces (before cooking, you can get the fish fillets, remove the brushes and cut them into pieces, then you will then remove the skewers from the boiled fish), cook for 5-6 minutes, I have a kick, without letting it boil too much.

When the fish is ready, we remove it with a slotted spoon,

put on a plate, let cool,

We remove the brushes and cut the skin completely.

The pieces of rib are carefully placed on the dish.

You can create individual shapes for jellied fish, which is even easier. In this case, decorate (carrots and greens) placed on the bottom of the skin form,

and the fish goes to the beast, skin to bottom.

Add the swollen gelatin to the broth with the fish, bring it to a boil with constant stirring, do not boil, remove from the burner, and let it sit for a little while.

strain the broth through 4 balls of gauze. Let's let the broth cool down for a bit.

Pour the fish broth into the dish to cover one-third of the fish,

in small forms half. Let it stand for 20-30 minutes. If possible, you should put the herb in a cold place, either on the balcony (if you do not live in Africa), or in the refrigerator.

Place carrot and green garnish on top of the fish on a platter.

After a while, when the herb is standing in a cold place, add broth to completely cover the fish and leave for 8-10 years, until completely frozen.

We remove our sauce from the refrigerator and serve it on the table. Delicious!

Recipe 3: Ribi aspic with gelatin

Beforehand, it’s important to think about the fish aspic. This herb is a constant success among guests. And for the culinary specialties, gentlemen, who undertook to prepare it, you will need to shout, because it will require singing knowledge. For example, how to make sure that the flood immediately freezes. Then this herb, among other Christmas herbs, took a special place, becoming the main color of the table.

2 kg cleaned white fish (with large head)
15 g grub gelatin
1 head of cybul
1 carrot (200 g)
2 chicken eggs
1/3 tsp. fennel (dry seasoning)
½ lemon
2-3 dry bay leaves
black peppercorns - for relish
parsley - for garnish
salt for relish

Peel the carrots and cibulin and cut into slices.

Place the head of the cut and cut fish on the bottom of the pan along with the fins and the tail, and place the cibul and carrots there.

Place fillet pieces of fish on top.

Pour cold water 3 cm behind the ball of fish. Bring to a boil, remove the foam and simmer over low heat, opening the lid so that the broth is sufficiently evaporated and cooled well.

After 30 minutes, remove the fillet pieces so that the fish does not overcook and lose its structure. Add pepper, fennel, bay leaf to the broth and cook for 40-60 minutes. Finally, add salt to the jam.

It’s better to shake the fish without any guilt. If you simmer, it means you either didn’t cook it, or the fish didn’t finish cooking. To prevent it from shaking, add gelatin to the fish broth. For 1 liter it is enough to take 15 g of gelatin. While the lanspik is still hot, strain through a sieve.

I separate the gelatin according to the directions indicated on the package.

Boil the eggs, slice|dish| filled with round bottles.

Z|iz| Garnish boiled carrots.

Cut the lemon into slices.

Remove the skin from the fillet parts of the cooked fish and divide them into shreds. Place pieces of fish, eggs, carrots, a squeeze of lemon, and herbs on the bottom of the dish.

Carefully pour the fish broth with gelatin until the bowl is half full and put it in the refrigerator until the giblets “aggregate”. Place a portion of fish, eggs, carrots and greens on the first bowl of aspic in the same order, fill with lanspik.

Place the fish in the refrigerator to freeze thoroughly.

When the products are mixed in, interspersed with jelly balls, the sauce will come out not only tasty, but also beautiful. When serving, cut the filling crosswise so that all the balls become visible.

Ale jellied can be served on the table directly in the form, without being cut open.

Recipe 4, salted: savory jellied fish

Ribne jellied pike perch will delight both children and adults. This low-calorie, aloe vera herb can be prepared at any time: it will soon be pre-river. A fish casserole is also good for a special dinner.

We have prepared a classic pork recipe for you from the photo. Basic instructions to ensure easy cooking.

Since you have never prepared this herb before, we will show you how to prepare the broth so that it is rich and not watery, and also how to add gelatin to it for a quick setting. Let's say what to do, since you added not a pike perch fillet, but a whole fish. Let us help you prepare this delicious and refreshing herb at home. Are you ready? This is a wonderful recipe and let’s start preparing it.

pike perch - 1.2 kg
cibul ripchasta - 1 piece
chicken egg - 1 piece
carrots - 100 gr
lemon - ¼ piece
bay leaf - 1 piece
parsley - 10 gr
black peppercorns - 5 pcs
salt - ½ tsp.
gelatin - 10 g

The aspic is not prepared with meat, but with fish. And the best choice for this dish is large, meaty fish without a lot of bones. We will be victorious about fresh pike perch. If you added a fillet that is not ready, then you will have to prepare the fish.

The process begins by removing the tail and head of the fish. Then the zebras appear. Use a knife to make a straight cut on the lower side. Vipatrate your insides. Strengthen the fish fillet from the ridge.

Add the tail, fillings and head to a deep saucepan, add one liter of water and bring to a boil. Then add tsibul, pomita, or not peeled. Rinse the carrots under water and remove the skins, then add them to the pan. Place bay leaf, peppercorns and salt in the broth. Cook on a small flame for 40 minutes.

Cleaned fish fillets are cut into small strips.

Pass the prepared broth through a sieve, remove and add the boiled carrots. Turn the clean broth into a saucepan and add fillet pieces. Cook for another ten khvilins until ready.

When the fish is ready, we put the pieces on the rim. For the residual processing of the broth, we need gauze, folded into a bunch of balls. We pass the countryside through it. To add the required color to the bowl, scoop out the egg and stir it thoroughly. Pour in the broth, stir and bring to a boil. Then we repeat the procedure of juicing the broth. After soaking in water, gelatin is added to the pan and mixed until softened.

Prepare the molds suitable for the aspic. Pour broth into the bottom (no more than 1 cm) and let sit in the refrigerator. Boiled carrots are cut into thin rings and figures are made from them. We fold the carrots together with the green leaves, as shown in the photo, put fillet pieces on the animal and fill it all with broth.

Place the prepared forms in the refrigerator. After 1-2 years, our filler will melt and it will be ready to be served. We turn the shapes over onto a plate, decorate with greens and squeezes of lemon. Ribne zalivne with gelatin is ready.

Recipe 5: yak zrobiti zalivene with ribi (pokrokovo)

You can choose fish of any kind (pike perch, perch, pike, any variety of red fish, sturgeon,...). Bring the broth to taste, and this will delight you and your guests. For decoration, you can vicorize halves of quail eggs or mugs of chicken (category C2, small), sour berries or a mug of lemon, olives, herbs... If you vicorist gelatin of a different brand, then when preparing it, focus on instructions on the package. I love the jelly itself, but the bulo is not too rich, but the jelly is rich in filling. Therefore, you can adjust the amount of filling and jelly to suit your taste, even if you have at least 2 liters of tasty fish broth. Maybe one of you would like more jelly. Then use more broth and more gelatin. Abo less ribi.

Riba - 800g.
Small carrot – 1 pc.
Medium-sized cybula ripchasta - 1 pc.
Parsley root (yaksho) – 7 cm
Parsley (no root) - 50g
Spare pepper - 3 peas
Bay leaf - 1 pc.
Gelatin - for 1 liter of broth (I have 2 bags of 10g each)
2 liters of water

Shred the fish, put it in a saucepan and cover with dill (I’m boiling water in a kettle behind). Bring to a boil, add salt (I put 2 teaspoons of salt for 2 liters of broth), add carrots, zucchini, pepper, parsley (tie in a bundle in front with a thread) or parsley root, bay leaf. Then cook over low heat until done (20-30 minutes, depending on the size of the pieces). It is important to cook it yourself on a small fire, so the broth will not be sticky. Then remove the fish and cool the broth slightly. I don’t process the broth from Beloribitsa, because... There are no loose brushes in it and during the cooking process there are no loose bits that have fallen off. Broth from pike, perch, pike perch, preferably strain through cheesecloth. Add 1 liter of broth. I was trying to figure out how much water would fit into my glass (I poured some water into it, and then poured it into a glass of peace). My opolonica has 100 ml of water. I make sure to add meat and fish broth, so as not to contaminate the plastic mugs, and they crackle with the stench of hot... Then, after mixing 1 liter of broth, let it cool a little.

Leave the broth in the hole, spread it on the bottom and decorate it. I have special molds for fish aspic, but you can also use shallow bowls, trays, deep plates... I pull the jellied fish from the mold onto a plate (I turn them upside down), then put it down, and put the wild fish down. If you won’t put it on a plate, but will cut it and serve it in portions (like jellied meat), then you need to put the fish on the bottom and decorate the fish.

The fish is sorted out of brushes and divided into small pieces.

In the strained broth (1 liter), which has slightly cooled, add the gelatin and mix thoroughly until completely dissolved.

Pour a little bit of broth into the mold with decorations (or fish). I put it in a cold place so that the gelatin accumulates. Robimo mi tse in order to decorate the pieces of ribi not to be piled on top, but to be balls. You can, of course, not bother and pour everything into the bowl at once, so that the berries, olives, and herbs are mixed with the fish pieces. It's not all about the taste, just the appearance of it.

As soon as the gelatin has accumulated (it’s easy to freeze on the balcony), we add pieces of fish to the beast (or decorate it, since your fish is the first ball).

We fill everything with broth, as much as we have left. If the broth has been completely cooked for an hour, heat it again and stir (to allow the gelatin to dissolve). We take it away from the cold place until it’s completely caught.

Axis and everything is ready! As I already said, I do not serve in forms, but place portions on plates. To prepare the mixture, lower the mold into hot water for a few seconds and carefully turn it over. The filler “boils up” very easily. If you want to serve it in portions (and not cut pieces), then you can use the piali. Garno, delicious, Christmas time! What else is needed?!? :)) And you also need white horseradish to serve! Really delicious!

Recipe 6: simple fish sauce at home

For the recipe for preparing jellied fish from the photo, it is better to choose fish, as people seem to have a noble approach: sturgeon, pike, sterlet, pike perch. This herb will delight everyone, both everyday and holy. In my opinion, this is one of the best Christmas cold appetizers that the Lord can prepare! A recipe for jellied fish with gelatin.

pike perch 500 g
broth 1.5 l
carrots 1 pc.
bay leaf for relish
fresh frozen green peas 150 g
black pepper for relish
cibul ripchasta 1 pc.
salt for relish
gelatin 30 g

Let’s get ready to cook the rib fish filler for the meat recipe with photos. Clean the pike perch, remove the parts and guts. Cut your head, swimmers. Mitten and peel the carrots and tsibul.

Pour 2 liters of water into the multicooker pan, add chopped carrots, whole cibulin, spices, and fish. I cut the pike perch into pieces and cooked it in the “steamer” mode for 20 pieces.

While the fish was cooking, the gelatin was poured with cold boiled water and allowed to swell for an hour. Remove the finished fish from the pan. Cool and add water to brushes.

The sodden gelatin is diluted with strained fish broth, brought to a boil, and taking a little of the broth, fill the bottom of the mold. Let's catch and arrange the bottom of the form behind your cupcakes. It’s important to make sure that the fish soup with this recipe is not too tasty, but also garnished.

Let's talk about the fish in more detail.

On the jelly we put in a ball of ribi,

then boil the chopped carrots,

And then - boil the green peas. Let's add more broth if we have any left over.

Place in a cold place and let it freeze. Then we turn it over onto a plate and serve the poured fish with chrono. To easily turn it over, you need to rub the bottom for 30 seconds in hot water. Delicious!

Well, now you know how to prepare rib jellied meat, I showed you the recipe with photos!

Recipe 7: the most beautiful jellied fish (with photo)

Prepare the rib sauce with gelatin until the end of the day, the recipe with photos will show you step by step how it’s not as easy to prepare as the first one. But in order for it to turn out truly beautiful and tasty, you need to carefully adhere to all the proportions and recommendations, and also be creative in embellishing the sauce. Our photo recipe for jellied fish is the very same recipe that will help you prepare savory and at the same time garnish the herbs, which will not be disgraceful to place on the Holy Day table. This product should be light and low-calorie, which will have a positive impact on the stomachs of the guests gathered at the table, in addition to the abundance of fatty and high-calorie food.

Rib broth – 250 ml,
fish fillet – 200 g,
cibul ripchasta – 75 g,
bay leaf – 1 pc.,
peppercorns – 5 peas,
carrots – 0.5 pcs.,
pepper - for relish
Swedish gelatin – 10 g,
water,
salt - for relish.

Rib fillet for aspic defrosting at room temperature. Then we put it in the pan. Add cibul, carrots, bay leaf, peppercorns and add water. Before boiling, the cybul must be cleaned, but there is no need to cut it, so we will cook it all over.

The fish is cooked for 30 minutes.

When the fish is ready, remove it from the prepared broth. Let the broth cool until it is warm. The fish fillet is cut into small pieces. Season the fish with ground pepper.

Dissolve the sweetened gelatin into the still cooled fish broth.

You can soak 50 ml gelatin beforehand. drive until it gets dirty. So the broth will break up sooner.

To prepare our jellied fish, use silicone molds by hand. Boiled fish fillet pieces are placed at the bottom of the molds.

Pour fish broth over everything.

Placed to be caught in a cold place. It is best to prepare this aspic in the evening, so that it sits in the refrigerator overnight until it sets in good time. So you won’t worry when you are forced to accept the labor camp.

Before serving, it’s absolutely necessary to talk about the decoration of the garnish – it’s our Svyatkova! We turn the silicone mold upside down on the side of the dish so that our ribne aspic can be drained onto a plate. Then we decorate it with whatever greenery you like best. How else to decorate our fish soup - you can decide for yourself. To decorate, you can add squeezes of lemon, or any other product you like.

The filler can be served in portions or on a large platter.

To make the aspic prepared according to this recipe look brighter, you can add pieces of boiled egg, lingonberries, peas, pickled corn or pieces of greens to the fish in silicone molds.

Delicious!