🇭🇺 Hungarian-Style Summer Squash with Dill (Tökfőzelék)

🧾 Ingredients:

• 500 g summer squash or zucchini (grated or thinly sliced)
• 1 small onion (finely chopped)
• 2 tbsp oil or butter
• 1 tbsp Hungarian sweet paprika
• 1 tbsp flour
• 400–500 ml water or vegetable broth
• 1–2 tbsp fresh dill (or 1 tsp dried dill)
• 150 ml sour cream
• 1 tbsp vinegar or lemon juice
• 1 tsp sugar (optional)
• Salt and black pepper (to taste)

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👩‍🍳 Instructions:

1. Prepare squash:
   If using large squash, peel and remove seeds. Grate or slice thinly.

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2. Cook base:
   Heat oil in a pot and sauté onion until soft. Add squash and cook for 5–7 minutes until slightly softened.

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3. Make roux:
   Sprinkle flour over the mixture and stir well.
4. Remove from heat and add paprika.

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4. Add liquid:
   Pour in water or broth gradually, stirring to avoid lumps.

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5. Simmer:
   Cook on low heat for 10–15 minutes until tender and slightly thickened.

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6. Finish:
   Stir in dill, sour cream, salt, pepper, and a little sugar if desired.
7. Add vinegar or lemon juice for a light tang.