The WORST Russian Food 🇷🇺

Russian food is pretty famous around the world. However, there is one Russian food that foreigners HATE - and that is the meat / fish jelly known as Kholodets. So, what is the WORST Russian food and why do Americans who try Russian food dislike it? #russia #food #russian #soviet

[johannkruschwitz]

In Germany we call it Sülze. It’s basically the same and people eighter love or hate it.

[Имбирнаяпеченька-юь]

If only "westerners" knew that kholodets is overloaded with collagen, they would name it superfood and start liking it for sure.

[Vrtel__]

In Czechia and Slovakia we call it "huspenina". I don't think we eat it with mustard but rather with cut onion with a few drops of vinegar.

[monkeytimesmagazine]

Aspic used to be a thing in the US since before the 70's but no one eats it anymore

[MultiPetercool]

I was born in the US and my parents were born in Estonia and Russia. Both my Estonian and Russian Grandmas made Aspic. I never liked it, but my Russian grandma made Piroshki with a yeast dough that I still make to this day.

[robertaskazdanas]

Lithuanian here, really enjoy home made Kholodets. Ideal for rye bread sandwiches with horseradish .

[PERUN]

In Poland we have a similar dish, but instead of eating it with mustard, we add a few drops of lemon juice or vinegar.

[Vilqq]

In Finland we have the same thing sold under the name “meat jelly” or “countryside jelly”. Not everyone’s cup of tea but apparently popular enough to be available in pretty much any grocery store 🤔

[swededude]

We have a simmular food in Sweden named sylta. Sylta is mostly jelly made from meatleftovers such as lungs, hearts and kidneys and so on. You eat it plain. Sylta is mostly eaten during celebrations and traditions.

Mostly older people here in Sweden likes it. Among younger people, they most likley haven't heard of sylta.

[Bloodhawk]

As a French living in Russia I must say... I love холодец. Especially homemade. Also Окрошка can also shock westerners I guess. At least it shocked me the first times I tried, then I actually loved it after several times. As always don't try just once)

[rubysilver]

Here in Southern Ontario we call it “head cheese.” My German-background grandma used to make it with a whole pig’s head, but it was also available commercially, although it’s harder to find now, unless you live near Mennonites.
I love it with mustard, on a sandwich.

[flysky]

Head cheese in the US can actually be delicious, it depends how you make it.Salt, sugar and vinegar must be well balanced, including quality meat, vegetables etc.

[Radu_D_]

In Romania we call it Piftie. My mother loves it, I don't know why others hate it

[Caliell]

Даже в славянской культуре холодец почти никогда в серой зоне. Его либо любят, либо ненавидят. Сам вырос на ферме, где его часто бабушка готовила. Старшые члены семьи его любили (хотя мало чего всеравно было любить). Сам лично просто даже смотреть в его сторону не мог. Особенность моей бабушки- холодец с кусками свинины (т.е. с ногами ушами и пятаком). - Для 6 летнего это по виду напоминало блюдо приготовленное Ганнибаллом Лектероном.

[suprememasteroftheuniverse]

This is just part of probably all cultures around the world. Recipes can vary but it's just cheap meat cooked slowly to release collagen and become very tender. Then it will jellyfiy upon refrigeration. You can have it spicy or even sweet. In Brazil, we use beef feet to make mocotó either savory with cured sausage or sweet called geléia de mocotó. Usually you can cook the bones a second time to get more gelatin to make geléia (jam or jelly).

[Fievelavie]

In the Netherlands we eat something similar to kholodets. We call it Zult or Aspic.

[histriamagna]

Here in Slovenia we call it HLADETINA or ŽOLCA. We adore it

[Koresz]

In Hungary we call it kocsonya, and if it's made well, I can enjoy it.

[ArtzyBettz]

In Croatia we call it hladetina or žuljica. I love it. We make it from pig feet or pigs head.Delicious with fresh bread

[chuckkottke]

To test if it is ready, spread it across your lips to see if it gels. Serve with horseradish or mustard on rye bread 🍞. You know, it's not that weird! Here in the US it's called Head Cheese, aptly named as it's usually made from the otherwise unused parts of animals, usually pork or beef ears, tongue, lips, etc. Germans loved it, but it looks like a dissection of tissue samples embedded in Jell-O. One of Grandpa's favorites, along with strong smelling cheeses, rye bread, schnapps or beer, and sausage. German. Russian to me was fish soup, Yeltsins in Chicago made a fish soup, which was good, except for all the bones and the heads. I'm a whole foods kind of guy, but that's a bit too fine bony for me. 🐟 🐟 🐠 🦴😊