Hungarian Vegetable Marrow Stew With Dill (Tökfőzelék)🇭🇺

Ah, you’re going for a true Hungarian classic! 🇭🇺
Tökfőzelék is a light yet creamy vegetable stew made from shredded summer squash or vegetable marrow, gently flavored with dill and often finished with sour cream. Hungarians love főzelék dishes — thick vegetable stews served as a main with bread or sometimes alongside meat patties (fasírt).

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🥒 Hungarian Vegetable Marrow Stew with Dill (Tökfőzelék)

🧾 Ingredients (serves 4):

• 2 lbs (900 g) vegetable marrow or zucchini, peeled, seeds removed, grated
• 2 tbsp sunflower oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh dill, finely chopped (plus extra for garnish)
• 2 cups (500 ml) water or light vegetable broth
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp sugar (optional, balances flavor)

For the sour cream roux (habarás):

• 2 tbsp flour
• 1 cup (250 ml) sour cream

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