Pork or Veal Brawn

Студень, или Холодец

Preparation info
  • 12 to 16

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

This classic Russian appetizer is none other than meat (or sometimes poultry) molded in aspic. The names studen’ and kholodets both derive from Slavic roots meaning “chill” and “cold,” and indeed the aspic must be thoroughly chilled before unmolding. Served on a decorative platter, studen’ is a notable addition to the zakuska table.


  • quarts cold water
  • pounds calf’s feet (or pig’s feet)
  • 1


In a large stockpot heat the water until warm. Then add the calf’s feet, the beef, and the chicken necks. Bring to a boil, then immediately reduce the heat to a simmer. Skim off the foam as it rises to the surface.

When the foam has stopped rising, add the onion, carrot, peppercorns and the tablespoon of salt. Partially cover the pot and cook the broth over very low heat, at a gentle si