Hungarian-Style Summer Squash with Dill (Kapros Tökfőzelék)
A traditional Hungarian dish featuring tender summer squash cooked in a creamy, tangy dill-infused sauce, perfect as a light and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- 4 medium summer squash (about 800 g), peeled and grated or thinly sliced
- 1 small onion, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups water or light vegetable broth
- 1/2 cup sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Peel and grate or thinly slice the summer squash and set aside.
- Heat vegetable oil in a large pot over medium heat and sauté the chopped onion until soft and translucent.
- Add the squash and cook for 5–7 minutes until it begins to soften.
- Sprinkle flour over the mixture and stir well, cooking for 1 minute.
- Gradually add water or broth while stirring continuously to avoid lumps.
- Simmer for 10–15 minutes until the squash is tender and the sauce thickens.
- In a small bowl, temper the sour cream with a few spoonfuls of hot liquid, then stir it back into the pot.
- Add dill, salt, pepper, paprika, and vinegar or lemon juice.
- Cook gently for 2–3 more minutes, adjust seasoning, and serve warm or slightly cooled.
Notes
- Zucchini can be used instead of summer squash.
- Use yogurt instead of sour cream for a lighter version.
- Add garlic for extra depth of flavor.
- A pinch of sugar can balance the tanginess.
- Do not boil after adding sour cream to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
