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[Archivist's note: depending on region of origin, this dish is also called chalodnee, cholodetz, p'tcha, pitcha, and alternatively, fessel]
5 pounds knee bones
Salt bones the night before.
Place bones in a deep pot; cover with 1-1/2 times the amount of water. Bring to a rapid boil and skim until clear (important).
Add onion and carrots. Cook for 4 hours at slight boil. Water should be milky (like dishwater) and meat has come off the bones.
Remove bones from liquid. Strain liquid into a 9"x13" Pyrex dish. Chop cooked onion, carrots and meat from bones very fine. Add to liquid along with minced garlic. Season to taste. Chill until set. If desired, garnish with sliced hard-boiled eggs.
To serve: Cut in squares, serve with vinegar, mustard, horseradish, etc.
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
1 large onion
2 large carrots
1 head garlic, minced
Salt, to taste
Pepper, to taste
Hard-boiled eggs (optional)