A classic from the Catskills and the Shabbat tables of many Bubbies and Tantas.
Each family had their “perfect” recipe, guarded and rarely shared.
Borscht Belt Chopped Liver
(meat)
Ingredients
1 lb beef or chicken liver, pre-kashered if available (if raw, consult your LOR on kashering instructions)
1 yellow onion, chopped
2 hard-boiled eggs
3 tablespoons schmaltz, plus 1 tablespoon for sauteing.
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Step by Step Instructions
Step 1
Rinse the kashered liver, removing any blemishes.
Step 2
Using a tablespoon or so of schmaltz, sautee the liver and the chopped onion until the onion starts to caramelize and the liver is tender.
Step 3
Grind or chop the sauteed liver and onion along with the eggs until smooth.
Step 4
Stir in the remaining schmaltz and the salt and pepper.
Step 5
Taste. Adjust seasoning as needed.
