👩🍳 Instructions
1. Prep the Squash
- Grate squash on large holes.
- Salt lightly and let sit 10 minutes to release water.
- Squeeze out excess liquid.
2. Cook Onion
- Heat oil/butter in a pot.
- Sauté onion until soft, 4–5 minutes.
3. Add Squash & Season
- Add squash to pot.
- Season with salt, pepper, dill, and sugar (if using).
- Cook 5–7 minutes, stirring occasionally.
4. Make the Creamy Base
In a bowl, whisk together:
- Flour
- Milk
Pour into pot and mix well.
Simmer on low 10–12 minutes, until thick and soft.
5. Finish with Sour Cream & Vinegar
- Temper sour cream with a spoonful of hot mixture, then add to pot.
- Add vinegar or lemon juice to taste. Hungarian versions are slightly tangy — adjust to your liking!
6. Adjust
Taste and add:
- More dill
- More salt
- More sugar
- More vinegar
Texture should be creamy, spoonable, not watery.
🍽️ Serve With
Traditional pairings:
- Meatballs (fasírt)
- Fried sausages
- Roast meats
- Fried eggs
- Fresh bread
On hot days, it’s great on its own!
❤️ Authentic Notes
- Hungarians love sweet + sour + dill balance.
- Don’t skip vinegar — it makes the dish signature!
- Squash should be soft but not mushy.
🌿 Variations
Light Version
Use milk only, skip sour cream.
Extra Creamy
Add 2 tbsp butter at the end.
Gluten-Free
Use cornstarch instead of flour.
Vegan
Use plant milk + vegan sour cream or cashew cream.
😍 Flavor & Texture
Creamy, herby, slightly tangy, nostalgic
— a great example of Hungarian home cooking.
If you want, I can share:
✔️ Hungarian meatballs to serve with it
✔️ A 20-minute easy version
✔️ Facebook-style short post
Just tell me! 🇭🇺✨
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