🇭🇺 Hungarian-Style Summer Squash with Dill
(Kaporos Tökfőzelék – Creamy Dill Squash Stew)
A light, comforting Hungarian classic—perfect for summer, simple ingredients, big flavor 🌿
📝 Ingredients
- 2 medium summer squash or zucchini, grated or thinly sliced
- 1 small onion, finely chopped
- 2 tablespoons oil or butter
- 1 tablespoon flour (optional, traditional thickener)
- 1 cup vegetable broth or water
- ½ cup sour cream
- 2 tablespoons fresh dill, finely chopped (or 1 tsp dried)
- 1 tablespoon lemon juice or white vinegar
- Salt & white or black pepper, to taste
- Optional: 1 clove garlic, minced
👩🍳 Instructions
- Sauté the onion
Heat oil or butter in a pan.
Cook onion gently until soft (do not brown). Add garlic if using. - Add squash
Stir in squash and cook 5–7 minutes until it softens and releases juices. - Simmer
Pour in broth or water.
Cover and simmer 10–15 minutes until very tender. - Thicken (optional)
Mix flour with a little water and stir into the pot.
Simmer until slightly thickened. - Finish with dill & cream
Lower heat.
Stir in sour cream, dill, lemon juice, salt, and pepper.
Heat gently—do not boil.
🍽️ Traditional Serving
- With boiled potatoes
- Topped with a fried egg
- Alongside breaded meat or sausage
💡 Tips & Variations
- Make it low-carb by skipping flour
- Add a pinch of paprika for warmth
- Greek yogurt can replace sour cream
- Best enjoyed fresh, but great reheated
A true Hungarian comfort dish that proves simple food can be unforgettable 💚
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