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P'cha I (Calf's Foot Jelly) (M, KLP, TNT)
Source: Rina's mother, Dvora
Serves: varies

[Archivist's note: depending on region of origin, this dish is also called chalodnee, cholodetz, p'tcha, pitcha, and alternatively, fessel]

1 calf foot, (or many many chicken legs)
1 bunch of parsley
1-2 onions
1 celery root with the leaves
1-2 carrots, cut in pieces
4 garlic cloves
salt and pepper
3 hard boiled eggs, each cut in 4 pieces
3 fresh crushed garlic cloves (add after the chalodnee is cooked)

Simmer calf foot with rest of ingredients until meat begins to fall off bones.  You drain all, cut the meat into small pieces, and add flavouring if needed.

Add the fresh crushed garlic; pour into an airtight serving dish. Arrange hard boiled eggs and refrigerate.

Poster's Notes:
Chalodnee in Russian is calf foot jelly. We use to put lemon juice on top each serving before we eat.

Posted by Rina Perry

Nutritional Info Per Serving: N/A