Traditional Russian cold snack cold. Caloric content and recipes for cooking

In recent years, the culinary preferences of most residents of the post-Soviet space have changed significantly. There were several reasons for this, and one of them was an attempt to switch to the correct dietary food. Therefore, on the tables, there is less and less common cold for the winter holidays. Caloric content of this snack is high enough, and the cooking process is long and time consuming. But it turns out, there are some tricks, knowing which, the dish can be made dietary without spoiling its taste.

Traditional cold

The calorie content of the dish in this form will be, perhaps, the maximum (from 180 kcal to 100 gr or more), since its main component is pork. She, as you know, has nothing to do with diet food. So the recipe is suitable only for those who do not care much about the state of their own figure or who will not damage the extra pounds at the waist and other parts of the body at all.

Of the ingredients will need 2 pork legs (the lowest part) and about 1.5 kg of meat on the bone (you can use the wheel). You will also need spices: bay leaves, peppercorns, garlic and salt to taste. To make the ready-made dish look more festive, you can decorate it with carrots and greens. And for the transparency and aroma of the broth, you can use the roots (parsley, parsnip, celery) and the onion.

Meat must be poured in advance with water and left for several hours, periodically changing it. Then it is set to cook in a large saucepan. The first water after boiling is drained and a new one is collected (its amount should be such that above the meat a layer of about 2 cm is obtained). Cook the jelly for 6 hours at minimum heat. In no event should you allow the broth to boil. Approximately one hour before the readiness to add salt, vegetables and roots, spices. Then it is necessary to cool and disassemble the cold. Caloric content of the dish will largely depend on what will be put into it, and what is thrown away. The shank consists not only of meat, but contains quite a lot of fat, skin and bones. Naturally, the latter no one uses, but fat can be put quite a lot. If you throw it all away, the dish will be more dietary.

Decor

Meat is broken into fibers by hand and placed in molds. They can be plastic, porcelain or silicone. There also send carrots sliced with rings and washed greens. Top poured strained broth, which is added to the garlic through the press. If desired, you can pour a little ground pepper. Then the forms are sent to freeze in the cold. This will take several hours (ideally - leave for the night). The caloric content of the pork chill will be significantly lower if all the fat is carefully collected from its surface. But such a dish will very quickly fade, so that it is better to do it just before consumption.

Chilled chicken

Caloric content of this dish will be much lower than in the previous version (not more than 120 kcal per 100 grams). However, in chicken joints there are very few gelling substances. Therefore, to make the jellied, it is necessary to use gelatin or a large number of legs (not less than a kilogram), which after cooking are discarded. In addition to them, you will need a whole bird carcass, as well as spices and roots, similar to the previous recipe. This broth is cooked for about 4 hours, and there is usually no need to collect fat from above. In the rest, they cook it just like a pork chill. Caloric content will generally be minimal, if instead of the whole bird use chicken breasts. However, in this case, you can not do without gelatin.

The most dietary is considered to be the beef cold, since its 100 grams contains no more than 80 kcal. It is cooked in the same way as pork, only spices are better to add more, to get rid of a specific smell.