Hungarian-Style Summer Squash with Dill (Kapros tökfőzelék)

Ingredients

• 2 medium summer squash (or zucchini), grated or thinly sliced
• 2 tbsp oil or butter
• 1 small onion, finely chopped
• 1 tbsp all-purpose flour
• 1–1½ cups (250–350 ml) water or vegetable broth
• 1 tsp salt (to taste)
• ½ tsp black pepper
• 2–3 tbsp fresh dill, chopped
• 1 tbsp sugar (optional, balances flavor)
• ½ cup (120 ml) sour cream

Instructions

1. Heat oil in a pot and sauté the onion until soft.
2. Add the squash and cook for 5–7 minutes until it releases some liquid.
3. Stir in flour and mix well.
4. Slowly add water or broth, stirring to keep it smooth.
5. Season with salt, pepper, and sugar (if using).
6. Simmer for 10–15 minutes until slightly thickened.
7. Remove from heat and stir in sour cream and fresh dill.
8. Adjust seasoning if needed.

Serving

Serve warm as a side dish or light meal, often with:

• Fried eggs
• Meatballs (fasírt)
• Sausages or pork chops
• Fresh bread

🇭🇺🌿 A creamy, tangy, and refreshing Hungarian summer classic.