Hungarian Vegetable Marrow Stew with Dill (Tökfőzelék)

Ingredients

• 600 g vegetable marrow or zucchini (grated)
• 1 small onion (chopped)
• 2 tbsp oil or butter
• 1 tbsp flour
• 1 tsp Hungarian paprika
• 1 tbsp fresh dill (or 1 tsp dried)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp vinegar or lemon juice
• 1 tsp sugar
• 200 ml sour cream
• 200–300 ml water or broth

---

Instructions

1. Heat oil and sauté chopped onion until soft.
2. Add paprika and stir quickly.
3. Add grated marrow/zucchini and cook 5–7 minutes until softened.
4. Sprinkle flour and mix well.
5. Slowly add water or broth while stirring to avoid lumps.
6. Add dill, salt, pepper, vinegar (or lemon), and sugar.
7. Simmer 10–15 minutes until thickened.
8. Stir in sour cream and cook 2–3 minutes more (do not boil).

Serve warm as a creamy side dish or light meal with bread or meat.