European
Hungary - Vegetarian
Tök Főzelék
Chef's Menu Description
Iconic Hungarian summer squash pottage: finely shredded marrow squash braised with onions, generous fresh dill, sour cream, and a dash of vinegar.
Ingredients
- • 800g marrow squash (főzőtök) or zucchini, peeled, seeded and shredded
- • 1 medium onion, finely chopped
- • 1 large bunch fresh dill, chopped
- • 200ml sour cream (tejföl)
- • 2 tbsp flour, 2 tbsp butter or oil
- • 1 tbsp white wine vinegar, 1 tsp paprika
- • Salt and black pepper
Preparation Steps
1
Phase 1
Toss shredded squash with 1 tsp salt and half the chopped dill. Let sit for 15 minutes, then squeeze gently.
2
Phase 2
Melt butter in a pot, fry onion until soft, stir in paprika and the squeezed squash, braising for 10 minutes in its own juices.
3
Phase 3
Whisk flour into sour cream, temper with a spoonful of warm pan juices, and stir into the squash, simmering for 4 minutes.
4
Phase 4
Stir in the remaining fresh dill and vinegar. Adjust seasoning and serve warm with crusty bread.