25-Min Polish Aspic (Galaretka)
A silky, savory Polish meat jelly set with gelatin and broth—traditionally celebratory, but made weeknight-easy with store-bought stock and a quick simmer. Serve chilled in cubes or slices with horseradish and rye bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 18g
Ingredients
- 4 cups beef or pork broth (preferably homemade or quality stock)
- 8 oz mixed deli meat (ham, beef, or pork sausage), diced small
- 2 tbsp unflavored gelatin powder
- ½ medium carrot, thinly sliced
- 1 whole bay leaf
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- 1
Pour broth into a medium pot. Add diced meat, carrot slices, and bay leaf. Bring to a simmer over medium heat.
- 2
Simmer gently for 8–10 minutes until carrot is tender and meat is warmed through. Taste and season with salt and pepper.
- 3
Sprinkle gelatin over a small bowl of cold water. Let sit 1 minute, then stir until smooth (bloomed gelatin).
- 4
Remove pot from heat. Stir in bloomed gelatin until fully dissolved. Pour into a loaf pan or shallow dish.
- 5
Chill in the refrigerator for at least 2 hours until fully set and jiggly but firm.
- 6
Cut into cubes or slice onto a plate. Serve cold with horseradish, mustard, rye bread, and fresh parsley.
Tools you’ll need
- medium pot
- small bowl
- loaf pan or shallow dish (8x4 inch minimum)
- cutting board
- knife
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