It melts in your mouth and supports your joints. Polish jelly is hiding next to it

Springy, filling and full of meat – that’s what it is Czech jelly, a dish called sulc or huspenina. It perfectly combines the simplicity of ingredients with unique taste and nutritional values, making it perfect as a snack for a party table and for everyday use. Since I prepare it at home, the classic Polish jelly has become a thing of the past.

Even at first glance Czech meat jelly and Polish pork jelly look very similar, There are some distinct differences between these dishes. Huspenin is often referred to as equivalent of “Polish legs”however, it differs in meat content, taste and method of serving.

The Czech version usually contains more meat and . It is also based on pork, but specifically on pork rinds. This is the base for the stock and then part of the jelly itself. In addition, pork shank and legs are often added.

Moreover, compared to Polish jelly, Czech jelly contains much fewer vegetables. After cooking, they go aside and are not added to the dish, as is the case in Poland. Thanks to this the Czech dish has a meatier taste, and it has a slightly different consistency. It is more elastic and compact, although it does not contain an ounce of gelatin. Collagen from the feet, skins and shanks does all the work.

See also:

In Poland, jelly is usually associated with a cold dish for home celebrations or holidays. Due to its consistency, the Czech version is eagerly served as a snack in hospodas or served as an addition to many dishes.

Through its consistency it can be easily cut into slices, because it keeps its shape nicely. Served with raw onion and vinegar, it is a real feast for the palate. For some time now, I have been preparing only this Czech version of jelly at home and guests always ask for the recipe.

The following ingredients are needed to prepare huspenin:

• 1 pork shank with skin
• 3-4 pork legs
• A piece of raw pork skin
• 2 carrots
• 1 onion
• 1 parsley
• ½ taste
• 3-4 bay leaves
• 7-8 black peppercorns
• 5 grains of allspice
• 3-4 cloves of garlic
• Sun

Additionally:

• Onion cut into small pieces
• 4 tablespoons of vinegar

Preparation method:

1. In a larger pot, completely cover the pork legs, skins and shank with water. Bring to a boil and when foam appears, skim it off with a spoon. Then add allspice, bay leaf, salt and pepper. Continue cooking.
2. In the meantime, peel the carrots, parsley, onion, celery and garlic. Cut into smaller pieces and add to the pot with the meat. Cook over low heat for at least 3 hours, until the meat can be easily separated from the bones.
3. Cut the cooked meat into smaller pieces and place them in bowls or prepared containers. Pour the strained broth over everything and set aside to cool. Only then put it in the fridge to harden completely.
4. Serve cold with vinegar, fresh onion and bread. Enjoy your meal!