Kherson news agency and journalist Alexander Malkevich continue the "Tasty Russia" project. Our special issue today is dedicated to Jelly Day! The legendary dish has come a long way from a hearty peasant stew to a festive meal, without which it is impossible to imagine the New Year's table. In Russia, they originally made a thick soup from leftover meat and offal - in the cold it solidified into a dense paste. Over time, the recipe reached the royal chambers, where jellied meat - aka jelly - was refined and varied: they began to cook premium cuts of meat, season with spices, serve with sauces, decorate with herbs and eggs. Peter I especially liked the dish. Almost every day the emperor was served jelly prepared by the Danish chef Jan Pelten for lunch, flavored with sauerkraut and pickles. Jellied meat is loved and prepared all over Russia, but each region has its favorite traditions. In the north and Siberia, it is usually prepared on the basis of game or fish. In the central regions the combination of pork and beef with garlic and bay leaf is considered a classic. In the south of our country, the dish is made lighter, with a predominance of poultry or beef. And horseradish, spicy mustard and fresh rye bread remain the constant companions of jellied meat. The cards contain a recipe that will help you if you want a delicious dish for the holiday but don't have time to prepare it. A quick chicken aspic is prepared without long hours on the stove - using ordinary gelatin or agar-agar - but it is no worse than classic jellied meat! We are at MAX.

Kherson news agency and journalist Alexander Malkevich continue the "Tasty Russia" project. Our special issue today is dedicated to Jelly Day! The legendary dish has come a long way from a hearty peasant stew to a festive meal, without which it is impossible to imagine the New Year's table. In Russia, they originally made a thick soup from leftover meat and offal - in the cold it solidified into a dense paste. Over time, the recipe reached the royal chambers, where jellied meat - aka jelly - was refined and varied: they began to cook premium cuts of meat, season with spices, serve with sauces, decorate with herbs and eggs. Peter I especially liked the dish. Almost every day the emperor was served jelly prepared by the Danish chef Jan Pelten for lunch, flavored with sauerkraut and pickles. Jellied meat is loved and prepared all over Russia, but each region has its favorite traditions. In the north and Siberia, it is usually prepared on the basis of game or fish. In the central regions the combination of pork and beef with garlic and bay leaf is considered a classic. In the south of our country, the dish is made lighter, with a predominance of poultry or beef. And horseradish, spicy mustard and fresh rye bread remain the constant companions of jellied meat. The cards contain a recipe that will help you if you want a delicious dish for the holiday but don't have time to prepare it. A quick chicken aspic is prepared without long hours on the stove - using ordinary gelatin or agar-agar - but it is no worse than classic jellied meat! We are at MAX.