European
Hungary - Vegetarian
Cukkini Főzelék
Chef's Menu Description
A delicate summer Hungarian vegetable pottage of shredded courgettes simmered with fresh dill, garlic, and sour cream roux (rántás).
Ingredients
- • 700g courgettes (zucchini), coarsley grated
- • 1 small onion and 2 cloves garlic, finely chopped
- • 1 large bunch fresh dill, finely chopped
- • 200ml sour cream (tejföl)
- • 1.5 tbsp plain flour, 2 tbsp butter or oil
- • 300ml vegetable stock
- • 1 tbsp white wine vinegar, 1 tsp sugar, salt and pepper
Preparation Steps
1
Phase 1
Toss the coarsely grated courgettes with 1/2 tsp salt in a colander. Let stand for 10 minutes to drain slight moisture.
2
Phase 2
Melt butter in a pot, cook the onion and garlic until soft. Add the courgettes and vegetable stock, simmering for 10 minutes.
3
Phase 3
Whisk flour and sour cream together with a ladleful of warm broth. Stir into the simmering pot and cook for 3 minutes until thickened.
4
Phase 4
Stir in the fresh dill, vinegar, and sugar. Adjust seasoning with salt and pepper, serving warm with crusty bread.