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    Home / Dinner / Studen

    Studen

    Pork trotters and meat simmered into a clear, garlicky aspic that sets into a trembling jelly — the other great jellied dish of the Russian feast.

    ⏱ 30 minPrep time
    🔥 4 hr 30 minCook time
    🍽 8Servings
    🏷 DinnerCategory
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    Studen

    Studen is the rustic cousin of kholodets — a jellied meat set firm by its own natural gelatin, born from hours of patient simmering. Pork and beef cook down until the broth turns into a shimmering, savory aspic.

    Cut into squares, doused with garlic, and served with horseradish and dark bread, studen is a cherished New Year’s tradition. It is food that demands time, and gives back the deepest comfort in return.

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    Step by stepInstructions

    1. Put the meat, onion, carrots, bay leaves, and peppercorns in a large pot with the water.
    2. Bring to a boil, skim the foam, reduce to a gentle simmer, and cook for 4-5 hours until the meat is falling apart.
    3. Remove the meat, shred it, and strain the broth; season with salt.
    4. Stir the garlic into the broth and pour it over the meat in a deep dish.
    5. Refrigerate overnight until firmly set, then serve cold with horseradish.

    💡 Chef tips & storage

    Skim the broth diligently during the first hour for a clear, beautiful aspic. If the jelly doesn't set firmly, dissolve a packet of gelatin in warm broth and stir it in before chilling.

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    Recipe details

    Prep30 min
    Cook4 hr 30 min
    Servings8
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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