How often do Russians prepare aspic? We dare to say, not often, but definitely for New Year. Aspic requires a lot of time to prepare, but the effort will pay off multiple times over. In Russian culinary tradition, aspic plays the same sacred role as Christmas pudding in Britain or roast turkey in America. No wonder the polite guest must first praise the aspic, as they acknowledge its special New Year status and know exactly how much effort was involved.

To ensure the aspic is successful, only three conditions are important: time, a large pot, and the right choice of meat. For the broth, low-quality meat pieces that contain a lot of tendons and cartilage, i.e., collagen, are suitable. There are many such parts: beef legs, beef bones, pork knuckle (front), and feet are best suited here.

The ingredients for aspic are always extremely modest: meat, water, and a limited amount of spices like garlic and bay leaf. From so little, a dish is created that can be proudly placed at the head of the table.

For aspic, the parts of the body that contain a lot of collagen (i.e., bones and tendons) are always used, which turns into natural gelatin during long cooking and allows the aspic to set.

Recipe:

Ingredients:
- Beef legs with bone 800 grams
- Meat, beef, beef shank 1000 grams
- Pork knuckle 1500 grams
- Water 4800 ml
- Carrot 1 piece
- Onion 1 piece
- Bay leaf 2 pieces
- Garlic 4 cloves
- Black peppercorns 1/4 teaspoon
- Allspice 1/4 teaspoon
- Clove spice 1 piece
- Salt to taste (at least 1.5 tablespoons)

Soak all shanks and legs in cold water for 4 hours. Then wash them thoroughly and scrub them with a brush.

Place all prepared meat ingredients in a pot and pour in cold water so that it stands 8 cm above the meat.

Add the carrot and onion – for the onion, it is enough to remove the top, coarse skin, and clean the carrot with a brush.

Bring the contents of the pot to a boil, remove the foam, and cook over very low heat, so that only a few bubbles rise, under a slightly open lid for 6–7 hours. One hour before the end of the cooking time, salt the broth, and 15 minutes before the end, add the spices.

An indicator for the cooking time of the meat: It should easily come off the bones. Then the pot can be removed from the heat, the carrot, onion, and bay leaf removed. Let everything cool until the meat can be handled by hand.

Break down the meat and separate it from the bones.

Collect the fat from the surface of the broth with a spoon or ladle and filter the broth through a paper towel.

Distribute the broken-down meat in moulds and pour the broth over it. Gelatin does not need to be added: The stickiness of the broth can be checked by dipping your fingers in. If they stick together, the aspic will also set.

Place the aspic in the cold to set completely.

Serve it traditionally as well – with horseradish or hot mustard.

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The Atsonupuri Volcano and Lake Natascha, in the southern part of Iturup Island

Scientists do not know exactly when the Atsonupuri Volcano in the south of Iturup was formed. It is said to be no more than 11,000 years ago.

The volcano, which raised its cone to 1205 meters, also established an outstanding pedestal in the Sea of Okhotsk – a peninsula visible from everywhere.

Due to this feature, the Ainu called it "Atsonupuri" or "Contrary Mountain".

📍 Coordinates of the location (map point) available here

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The Ninth Wave Berlin Style

On New Year's Eve, the capital of Germany was left without water. Interruptions in the water supply were reported in Charlottenburg, Wedding, Kreuzberg, Mitte, and other districts.

Reason: a burst pipe in Seestraße (built in 1920).

Thousands of homes welcomed the new year without water.

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