Hungarian-Style Summer Squash with Dill🇭🇺..

👩‍🍳 Instructions:

  1. Prepare the squash
    • Peel and grate the squash. Sprinkle lightly with salt, let sit 15 minutes, then squeeze out excess liquid.
  2. Cook the base
    • In a large pot, heat oil or butter.
    • Sauté onions until soft, then add garlic.
  3. Add squash & seasonings
    • Stir in grated squash. Cook gently for 10–12 minutes, until softened.
    • Add dill, salt, pepper, and a splash of vinegar or lemon juice.
  4. Thicken with sour cream
    • Mix flour with sour cream to form a smooth paste.
    • Stir into the squash mixture and simmer for 5 more minutes until creamy.
  5. Finish & serve
    • Taste and adjust seasoning (more dill or vinegar if needed).
    • Serve warm with fried meats, roasted potatoes, or simply with crusty bread. 🥖

✨ Tips:

  • Some Hungarian cooks add a touch of sugar to balance the sourness.
  • If you prefer it lighter, replace half the sour cream with milk or broth.
  • Delicious with breaded pork chops (rántott szelet) or meatballs.

Would you like me to also include a recipe for the breaded pork chops (rántott hús) that Hungarians often eat with tökfőzelék?