Gooseberry sauce

by | Jul 20, 2015 | Vegetable dishes

Hungary is suffering from a cruel heat wave, in such a hot weather light and sourish foods take priority. Fruit sauces are as popular as vegetable stews (főzelék) in Hungary, they are generally served as a side dish with roasted or boiled meats, but they are also enjoyable in themselves.

In our garden there is a gooseberry bush, but it’s too young and it produced only a few berries. But I found beautiful yellowish gooseberries on the market, so there was no question but that I will make a great sauce. Gooseberries can be eaten as-is, or used as an ingredient in desserts, soups or sauces. They are also used to flavour beverages and can be made into fruit wines and teas. Gooseberries can be preserved in the form of jams or stored in sugar syrup.

Making the sauce is an easy job,  you don’t need to wait long to enjoy it. You have to cook the gooseberries until their skins start to burst, after that you can add the water-flour-sour cream mixture to thicken the sauce. It depends on you if you eat it hot, or chill before serving. No matter what you choose, I’m sure, you will adore it.

Gooseberry sauce
Gooseberry sauce – 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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