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Automatically translated version. May contain inaccuracies compared to the original.
The name of the dish is the instruction. Chopped. Not ground, not blitzed in a blender, but chopped with a knife.
Chopped liver in Odesa stands next to forshmak, and it breaks apart just as easily. A blender turns it into a uniform paste, and liver pâté is sold in any store. The point of chopped liver is that your teeth can feel the pieces.
There is another reason not to use a blender. When liver is aerated by processing, it lightens in color and the flavor becomes metallic.
Now, step by step.
We recommend veal or chicken liver. Veal gives a more noble flavor; chicken is more tender and cheaper. Pork is not suitable here — it tastes bitter.
You must clean the liver: remove the membrane and cut out all ducts. The membrane tightens when frying and makes the piece rubbery.
Then soak it in milk for half an hour. Milk removes bitterness, and this is the only step that cannot be substituted.
A lot of onion — twice the usual amount — slowly sauté in chicken fat until honey-colored. Not brown. Overcooked onion gives bitterness you can't remove later.
Pat the liver dry and fry over high heat briefly, two minutes per side, no more. It should remain pink inside. Overcooked liver becomes grainy and dry, and no fat can fix that.
Let it cool. You must not chop warm liver — it squashes.
Chop with a knife on a board together with the onion until a fine, uneven crumble. Not into a paste.
Add chicken fat, salt, black pepper, and one or two hard‑boiled yolks mashed with a fork. The yolk binds.
Put into a bowl, grate a hard‑boiled egg on top on a fine grater, and sprinkle with green onion.
Serve with challah or dark bread, and be sure it’s cold.
Anything you can feel with your teeth is better than something you can only spread.
💛Enjoy your meal.
💬 ABleaks_bot
💕 Doluchytysʹ
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