👩🍳 Instructions
- Prepare squash: Peel and grate the squash. If it’s watery, sprinkle with a little salt and let sit for 10 minutes, then squeeze out excess liquid.
- Cook base: In a pot, heat oil. Add onion and sauté until translucent. Stir in garlic (and paprika if using).
- Add squash: Stir in the grated squash and cook for about 5 minutes.
- Simmer: Pour in broth, season with salt, pepper, and dill. Cover and cook gently for 15 minutes, stirring occasionally.
- Thicken: In a bowl, mix sour cream with flour until smooth. Temper by adding a few spoonfuls of hot liquid from the pot, then stir back into the dish. Simmer gently for 5 minutes until creamy.
- Balance flavors: Add vinegar or lemon juice to brighten the taste. Adjust seasoning.
- Serve: Garnish with extra dill. Traditionally enjoyed with meatballs (fasírt) or fried eggs.
✨ In Hungary, főzelék is a special category of creamy vegetable stews — lighter than soup, thicker than sauce. Dill and squash together are a classic summer combo.
👉 Would you like me to also share the lighter, modern version without flour (gluten-free, thickened only with sour cream)?