Kholodets is a wonderful traditional dish, and enjoying it properly starts with serving temperature. You should always serve kholodets cold, straight from the refrigerator. Authentic kholodets gets its set entirely from the natural collagen extracted from simmering bones and connective tissue rather than commercial gelatin packets. If you let it sit out at room temperature for too long, the gelatin will soften and gradually melt back into liquid broth. Slice it into squares or invert the dish onto a serving platter immediately before bringing it to the table.
Because the meat and jellied broth are very savory and rich, the traditional accompaniments are deliberately sharp and pungent to cut through that richness. The two essential condiments are strong hot mustard (Russian-style mustard is notably spicier than standard Dijon or yellow mustard) and prepared grated horseradish, known as khren, which is sometimes mixed with beet juice. Adding a small dab of mustard or horseradish directly to each forkful is the customary way to eat it.
As for bread and sides, dense dark rye or sourdough bread (such as traditional Borodinsky rye) is the ideal pairing. The earthy, slightly sour notes of the rye complement the gelatinized meat perfectly. You can also round out the spread with sour pickles, pickled tomatoes, raw garlic cloves, fresh dill, green onions, and warm boiled baby potatoes tossed in butter. If your family enjoys spirits, an ice-cold shot of traditional vodka is the classic festive accompaniment.
