by | Feb 19, 2021 | Meat dishes

In autumn and winter we often eat goose, which is an excellent source of protein, iron, vitamin B2 and B6. Ludaskása is one of the most popular goose recipes in Hungary because it uses less trendy parts of this wonderful animal.

Goose meat is not to everyone’s taste. It’s darker and fuller bodied, and it also has a stronger flavour than the chicken breast so common in many diet. Cooked properly, however, it can be a rich, flavorful meat.

The first ludaskása recipes appeared in Hungarian cookbooks at the end of the 19th century. Its preparation hasn’t changed much during the last 150 years; we make a goose soup with vegetables, then we combine the cooked meat and veggies are with rice.

Letting any part of an animal go to waste was not an option in the old times, so ludaskása was created to utilize giblets and bone-in cuts of a goose. Traditionally, the recipe calls for goose neck, back, wings, heart and gizzard, but it also works with boneless cuts.

This time I chose the latter since I found frozen, boneless goose meat chunks in a small shop and I used them for making ludaskása. It turned out great, and I saved, moreover, the effort of removing the meat from the bone.

Ludaskása – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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