Put a pot of water on the stove and bring to a boil.
In boiling water place the pre-washed 2 pork legs and shin of beef.
When foam appears from the surface of the water remove it with a strainer.
After cooking large chunks of meat (leg, shin) over low heat for 2.5-3 hours, put the chicken legs in a pot, then carrots – 2 of its parts, onion, 4-5 pieces garlic cloves, 1 fresh pepper. Cook this for another 1.5 hours, until the meat begins to move away from the bones.
20 minutes before the end of cooking, place the rest of the ingredients: salt, a little pepper, seasoning for aspic, 2-3 leaf bay leaves and other spices.
When the pot of soup is slightly cool, use a strainer to remove the large portions of meat with bones and put it away. Then remove the onions, carrots, fresh pepper and throw them away.
The next step is filtering the broth through a sieve in another pan.
Separate the meat from the bones, making sure that no bone is left.
Such amount of meat we will get at output. Then cut a bit of garlic and red pepper, as you continuously stir the broth.
Next, stir in cooked meat and spread it in the required amount of containers. Add on the top fresh garlic and red pepper.
Add the warm broth in each tank. Then sprinkle 2 dishes on top with red bell pepper, and for other containers, dry dill.
This is the finished product.
When all the contents are cooled down to room temperature, place the tight-fitting lid and put in the refrigerator overnight.
And in the morning you may cut these out and eat them.
You may arrange the meat jelly on plates using this setup.