👩‍🍳 Instructions

1. Prep the Squash

1. Grate squash on large holes.
2. Salt lightly and let sit 10 minutes to release water.
3. Squeeze out excess liquid.

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2. Cook Onion

1. Heat oil/butter in a pot.
2. Sauté onion until soft, 4–5 minutes.

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3. Add Squash & Season

1. Add squash to pot.
2. Season with salt, pepper, dill, and sugar (if using).
3. Cook 5–7 minutes, stirring occasionally.

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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.

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5. Finish with Sour Cream & Vinegar

1. Temper sour cream with a spoonful of hot mixture, then add to pot.
2. Add vinegar or lemon juice to taste. Hungarian versions are slightly tangy — adjust to your liking!

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6. Adjust

Taste and add:

• More dill
• More salt
• More sugar
• More vinegar

Texture should be creamy, spoonable, not watery.

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🍽️ Serve With

Traditional pairings:

• Meatballs (fasírt)
• Fried sausages
• Roast meats
• Fried eggs
• Fresh bread

On hot days, it’s great on its own!

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❤️ Authentic Notes

• Hungarians love sweet + sour + dill balance.
• Don’t skip vinegar — it makes the dish signature!
• Squash should be soft but not mushy.

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🌿 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.

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😍 Flavor & Texture

Creamy, herby, slightly tangy, nostalgic
— a great example of Hungarian home cooking.

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If you want, I can share:
✔️ Hungarian meatballs to serve with it
✔️ A 20-minute easy version
✔️ Facebook-style short post

Just tell me! 🇭🇺✨