Hungarian-Style Summer Squash with Dill (Tökfőzelék)

Ingredients

• 600 g summer squash or zucchini (grated)
• 1 small onion (chopped)
• 2 tbsp oil or butter
• 1 tbsp flour
• 1 tsp Hungarian paprika
• 1 tbsp fresh dill (chopped) or 1 tsp dried dill
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp vinegar
• 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 squash and cook 5–7 minutes until softened.
4. Sprinkle flour and mix well.
5. Slowly add water or broth while stirring.
6. Add dill, salt, pepper, vinegar, and sugar.
7. Simmer 10–15 minutes until slightly thickened.
8. Stir in sour cream and cook 2–3 minutes more.

Serve warm as a side dish or light main with bread.