It’s that time of year to think about special dishes and one that immediately comes to mind is Hyshky. These are also known as Studinetz. I’m not sure who claims to have inspired these recipes: some say that they are Polish, some say Russian. However, I am Ukrainian and my mother made these her way, the way her mother and grandmother made them. I am following in their footsteps. So I say these are my Ukrainian Hyshky!
There are recipes on the Internet but I don’t believe this particular recipe for Hyshky is in print anywhere. It’s been handed down through the years in our family. If you have a favourite Hyshky recipe that you would like you share, please email me. I’d love to try it, too!
Ingredients:
1-2 Pork Hocks
6 cups of water, enough to cover the hocks
1 large onion, washed well with skins on and roughly chopped
6 garlic cloves, washed well and skins kept on
1 Tbsp. Salt
2 Tsp. Pepper
1 Bay leaf
3 cloves of garlic, peeled and minced fine
Salt and pepper to taste
Method:
Purchase a pork hock from your local farmer or butcher. I had my butcher take off all skin. If you prefer, you can keep the skin on but you will need to scrape it well and soak the hock overnight.
Place the hocks into a pot of water. I ensure it is covered 1-2 inches and then bring the water up to a boil. Add the roughly chopped onion, bay leaf, salt, pepper and garlic cloves.
As soon as it’s boiling, spoon off any foam that has risen to the top. The liquid needs to be as clear as possible. The onion skins will give the broth a light brown colour.
Lower the temperature to a simmer. Cover and simmer for the next 4-5 hours. After this time has passed, the meat will fall off the bones.
Note: do not boil rapidly as the broth will become cloudy.
Strain the the meat and broth through a sieve. Remove the meat and chop fine. Mince the remaining 3 cloves of garlic and add to the meat.
Return the meat back into the broth. Add salt and pepper to taste.
Ladle the broth and the meat into a 9 x 13 inch pan. Cover and let rest on your counter until cool. Refrigerate overnight.
Next day, skim off any fat. It is now ready to serve. Keep refrigerated.
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