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Excellent Easter aspic according to an old recipe: a hearty delicacy of our grandfathers

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Excellent Easter aspic according to an old recipe: a hearty delicacy of our grandfathers

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  • Easy to prepare
  • 8 portions
  • 150 minutes
Jan, 19. 01. 2026
rosol

The Easter table is something most of us associate with hearty recipes that are passed down through families for generations. Alongside classic treats, such as tasty Easter stuffing with a secret ingredient or Easter mazanec like grandma’s — moist, fluffy and fragrant, homemade aspic also had its firm place. It was prepared slowly, without unnecessary shortcuts, and was a symbol of festive comfort and honest cooking. This recipe is based on the old methods of our grandfathers and grandmothers and shows that even today aspic has its honored place on the Easter table.

For 8 portions

Ingredients

For the Easter aspic:

For serving:

Preparation procedure

  • Thoroughly rinse the pork trotters and beef bones in cold water. Place them in a large pot, cover with cold water and slowly heat. As soon as foam begins to form on the surface, carefully skim it off. This step is essential for a clear aspic.
  • After removing the foam, add the onion, carrot, parsley root, celeriac, garlic, bay leaf, pepper and juniper. Reduce the heat to a minimum and let it simmer very gently for at least 2 hours, ideally 3. The broth must not boil vigorously – it should only gently bubble.
  • Remove the finished broth from the heat. Take out the meat; you can cut it into smaller pieces and use it in the aspic. Discard the vegetables. Strain the broth through a fine sieve or cloth so that it is perfectly clear.
  • Season the broth with salt to taste and let it cool at room temperature. Then place it in the refrigerator, where it will naturally set within a few hours thanks to the collagen. Gelatin is not necessary with the proper method.
  • Cut the set aspic into slices or cubes. Serve with mustard, horseradish and fresh spring onion.

Quick recipe information

  • Servings: 8

  • Preparation time: 30 minutes

  • Cooking time: 120–180 minutes

  • Total time: approx. 150–210 minutes + chilling

Tips and variations

  • For a more pronounced flavor you can add a piece of fresh ginger.

  • In a pressure cooker it can be cooked for about 45 minutes, but the broth must be carefully strained.

  • The aspic will keep in the fridge for up to 5 days, frozen for several months.

Recipe conclusion

Easter aspic is proof that simple ingredients and slow preparation can create an exceptional dish. It’s not just a traditional delicacy, but also a return to the honest cooking of our grandfathers and grandmothers. If you’re looking for a recipe that has flavor, history and meaning, you’ve just found it.

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