Hungarian Vegetable Marrow Stew With Dill (Tökfőzelék)🇭🇺

👩‍🍳 Instructions:

1. Prepare the marrow:
   • Peel and remove large seeds from the vegetable marrow.
   • Grate coarsely and lightly salt. Let sit 10 minutes, then squeeze out excess liquid.
2. Base:
   • Heat oil or butter in a large pot.
   • Add onion and garlic, sauté until soft and fragrant.
3. Cooking the marrow:
   • Add grated marrow, dill, salt, and pepper. Stir well.
   • Pour in water or broth. Cover and simmer gently for about 15–20 minutes until tender.
4. Make the sour cream roux:
   • In a bowl, whisk flour into sour cream until smooth.
   • Temper with a ladle of hot stew liquid, then stir mixture back into the pot.
5. Final touch:
   • Simmer another 5 minutes, stirring until thickened to a creamy consistency.
   • Taste and adjust seasoning with more dill, salt, or a pinch of sugar if needed.
6. Serve:
   • Traditionally with fresh bread or alongside Hungarian meat patties (fasírt).
   • Garnish with extra dill and a spoon of sour cream.

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🌿 This stew is light, refreshing, and a staple of Hungarian summer cuisine — creamy but not heavy, with the dill giving it a bright herbal touch.

Do you want me to also include the fasírt (Hungarian meat patties) recipe that’s often served with tökfőzelék?