Žahour
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Recipe from folk cuisine for a fruity thin porridge of blueberries, used to flavour yeast or cottage cheese dumplings.
Ingredients:
Procedure:
1. Cover the sugar in a saucepan with about 2 tablespoons of water and bring to the boil. When the sugar becomes pearly, which you can tell by the fact that if you dip a spoon into the sugar and pull it out, droplets form on the ends of the sugar strands – pearls, throw in the pure blueberries and boil them gently so that they remain essentially whole, uncooked
2. The cooked sauce should be thickened – thicker for pancakes and muffins, to which we serve it in a container separately, so that everyone can pour the dish according to taste, thinner sauce (in this case, add a little more milk) pour over yeasted or cottage cheese dumplings.
Recommendation:
This sauce can also be prepared in the same way with ripe elderberries.
Note:
Photo: Naďa Indruchová
