Külgrühmi

Külgrühmi is a traditional Estonian dish, often described as a type of meat jelly or aspic. Its preparation involves simmering meat, typically pork, and sometimes bones for an extended period to extract gelatin. The resulting broth, rich in collagen, is then strained and allowed to set, creating a firm, jelly-like consistency.

Commonly, pieces of the cooked meat are added back into the jelly. Seasonings usually include salt, pepper, and bay leaves, with some recipes incorporating garlic or other herbs. Külgrühmi is typically served cold, often as an appetizer or a light meal, and is frequently accompanied by horseradish or mustard. It represents a method of preserving meat and utilizing less tender cuts through slow cooking. While variations exist across different regions and households, the fundamental principle of a set meat broth remains consistent. The dish’s name itself reflects its gelatinous nature.