Clear Beef and Pork Kholodets with Horseradish

Making the Kholodets

1. Place the beef shank and pork trotters in a large pot. Cover with cold water and bring to a boil. Skim off any foam or impurities that rise to the surface.
2. Add the peeled onion, carrot, bay leaves, and peppercorns to the pot. Reduce heat to low, cover, and simmer for at least 6 hours, or until the meat is very tender and falls off the bone.
3. Carefully remove the meat and vegetables from the pot. Discard the onion, carrot, bay leaves, and peppercorns. Strain the broth through a fine-mesh sieve into a clean pot or bowl.
4. Once the meat is cool enough to handle, separate it from the bones and any cartilage. Shred or dice the meat into small pieces.
5. Skim off any excess fat from the surface of the broth. Season the broth generously with salt to taste. Stir in the minced garlic.
6. Distribute the shredded meat evenly into serving bowls or a single large mold.
7. Ladle the seasoned broth over the meat, ensuring it is completely covered. Let it cool slightly at room temperature.
8. Cover the bowls or mold and refrigerate for at least 6-8 hours, or preferably overnight, until the kholodets is firm and jelly-like.

Preparing the Horseradish Sauce

1. In a small bowl, combine the prepared horseradish with sour cream (if using). Mix well.
2. Season the sauce with salt to taste. Adjust the amount of horseradish or sour cream to achieve your desired flavor and consistency.