How To Do Meat Jelly. Sült

Meat Jelly, Sült is very good example, how time changes the meaning of some food. In old times Sült was winter time food. Because it takes 4-6 hours to cook it and this will heat the kitchen hot. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. Today all ladies know, how important is collagen…

Today, for me, this is perfect summer dish. Sült is cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂

dsc02123

Meat Jelly. Sült

My father still cooking Sült himself. It is very complicated to cook  Sült only  for 2 persons and still you need very large pot. So, I buy sült in summer time from culinary.  And in winter time, I get it from my father. This is my father recipe.

For cooking Sült you need glue-rich meat.

For example:

  • veal legs, pig-, sheep- and rabbit meat
  • pork legs, beef-, veal-and reindeer meat
  • rind and about the same amount of beef, lamb or chicken
  • lamb legs, pork back legs, young beef
  • pork head, pork legs and veal meat

And for cooking  Sült you need large pot and lot of time, to let Sült simmer.

Meat Jelly. Sült

  • Servings: 4
  • Time: 4 hours + ca 8 hours for setting
  • Difficulty: easy
  • Print

A Estonian meat jelly Sült

Ingredients

  • 1 big pork back leg ( ca 1 kg) or mix of other meats look at on the top
  • 1 onion
  • 1 carrot
  • 5 black pepper corn, 3 spice corn, 1 bay leaf, salt

dsc02138

Meat jelly. Sült

Directions

    Remember:
    • during boiling evaporating at least half of the water. Do not add additional water during boiling. If it necessary, add only BOILING water
    • to get right taste add salt in the end of cooking
    • meat must be fresh. Do not use frozen and melted meat.
    • young animals bones contains more glue/collagen. Sült congeals better
    • to get clear Sült, remove foam very carefully. And do not boil. Sült must just simmer.
    • unpeeled onion and carrot gives color. So, you can leave them off. Or on the contrary, add more vegetables (celery, peas), and fill 1/3 of set bowl bottom with vegetables.
    • do not remove fat. It helps prolong self-life.
    • you can keep Sült in cold freezer. If necessary, boil frozen Sült again, and let set again before eating.

    [caption id="attachment_3323" align="alignright" width="285"]dsc02129 Sült[/caption]

  1. Wash the meat and put it in cold water ( ca 3 -4 litre) and bring it in to the boil
  2. The water must cover the meat.
  3. When the water has boiled skim off the foam
  4. Let it simmer  under half covered lid for 2-3 hours at a low temperature.
  5. Add unpeeled onion and carrot.
  6. Simmer at low temperature until meat comes off the bone.
  7. Add salt and spices. NB! Hot sült must be “too salty”, because the taste becomes much weaker when the meal is cool.
  8. Remove carrot and onion. Take the meat from the broth and drain. Chop meat into pieces.
  9. Drain the broth and put meat back. Bring in to the boil.
  10. Dip forms/dishes in to the cold water, Put on the bottom some carrot slices (just for beauty), meat and then broth.
  11. Put bowls to set in a cool place
  12. Serve with hot boiled potatoes, mustard, vinegar or horseradish.

Soundtrack Curly Strings ” Hommik”

Save

Advertisements

2 thoughts on “How To Do Meat Jelly. Sült

  1. docsimonson says:

    When I lived in Germany, I would eat Suelze for lunch sometimes. It would be served with fried potatoes. What an excellent lunch! This is the same dish, and even the name is the same! I am home sick for my adopted country, and now I find that maybe I have another adopted country! Maybe someday I will be lucky enough to visit Estonia!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s