Separate very fresh, ripe gooseberries from twigs and flowers and pour 9 glasses of clean berries into a saucepan. Barely cover the berries with water and add 1 or 3 glasses fine sugar and ½ vershok vanilla bean. Cook, stirring, for a long time until the berries soften, but do not let them burn. Near the end pour 1 heaping tablespoon potato flour mixed with ½ glass cold water into the berries. Mix, boil thoroughly, pour into a dish, and chill.