Ingredients for 4:
2 lb pork
1 pack gelatin
3 bay leaves
1 tbsp caraway seeds
1 bunch green onions
1 tbsp 3% vinegar
Salt, mustard, ketchup on tasteMethod:
Clean the carrots and onions, and cut into rings.
Place the meat in a large saucepan, and bring to boil.
After 1 hour of boiling with low heating (do not forget to remove the foam occasionally), put the carrots, onions, salt, peppercorns, and bay leaves in the saucepan, pour cold water in the saucepan, cover with a lid, and cook until ready, for 1-2 hours.
Take out the meat and the carrots from the broth, and place them in a dish to help cool evenly.
Sprinkle meat and carrots with the onion rings.
Put clove and caraway seeds in the broth, and boil for 20 minutes.
Then, sift, mix with gelatin melted in warm water, bring to boil, and sift once more.
Carefully pour the broth over the meat with the carrot and onions.
Place in cool place for 4-5 hours, or overnight, then cut into serving-size portions.
Serve as a cold appetizer with mustard, horseradish, or ketchup, and decorate with green onion rings.