This creamy vegetable marrow stew is traditionally served with a generous handful of finely chopped dill—the two are a perfect match. A splash or two of vinegar is almost always added at the table; it brightens the dish and cuts through the richness of the sour cream, making it a wonderfully refreshing summer meal.
Here, it’s served alongside a classic Hungarian paprika meat stew, pörkölt, but it’s just as delicious with slices of roasted meat or a couple of Hungarian meat patties (fasírozott).
Ingredients
Serves 4
2 tbsp vegetable oil (30 ml)
1 medium onion, finely chopped (about 1 cup / 130 g)
¼ tsp sweet paprika powder (optional)
2 lbs 3 oz shredded frozen marrow or zucchini (1 kg)
(If using fresh: about 10–12 cups grated and well-squeezed.)1¾ cups milk (400 ml)
¾ cup water (200 ml)
Salt, to taste
¼ cup all-purpose flour (35 g)
¾ cup sour cream (175 g)
1 tbsp vinegar (10%)
1 bunch fresh dill, chopped
Method
Prepare the base:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.Add paprika (optional):
Stir in the paprika powder and cook for about 30 seconds, just until fragrant.Add the marrow/zucchini:
Add the shredded frozen marrow (or zucchini). Stir well and let it cook for a few minutes until it begins to soften. Season with salt.Add liquids:
Pour in the milk and water. Stir, bring to a gentle simmer, then cover and cook over medium heat until the vegetables are completely tender.In a small bowl, whisk the flour (or other starch) with a little cold water until smooth. Add a few tablespoons of the hot liquid from the pot to temper it – this helps prevent lumps. Slowly pour the mixture back into the pot while stirring, then simmer for a few minutes until the stew thickens.
Finish with sour cream:
Remove the pot from the heat. Stir in the sour cream until fully combined.Adjust acidity:
Add the vinegar, starting with about half the amount and adding more to taste. It should taste creamy, slightly tangy, and balanced.Add fresh dill:
Stir in the chopped dill, keeping a little aside for serving if you like.Taste and adjust:
Add more salt, dill, or vinegar if needed. Serve warm.
