ReceptnaptárMarrow stew with dill
Dill and marrow főzelék, a thick Hungarian vegetable stew, is a summer dish made from the marrows that grow in abundance in Hungarian gardens. Vinegar, dill and sour cream together give it its characteristic tang, which for many people recalls the kitchen at home. Marrow is mild, so it carries seasoning well, and you can use courgette instead. With fasírt meat patties or a boiled egg it makes a complete lunch.
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Ingredients
Method
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- Salt the shredded marrow, leave for 10 minutes, then squeeze out the liquid.
- Soften the onion in the oil, take off the heat and stir in the paprika.
- Add the marrow, 200 ml water and the vinegar and cook covered for 8-10 minutes until tender.
- Whisk the sour cream with the flour and a little water until smooth, add to the marrow and boil for 3-4 minutes; finally stir in the dill.
- Serve with meat patties, boiled eggs or frankfurters; it keeps 2-3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the salted marrow thoroughly, or the főzelék will turn out watery and its flavour will be diluted.
- Stir in the dill at the end of cooking, because its fresh aroma quickly fades. If you use dried dill, you need less of it.
- Adjust the vinegar after tasting: dill and marrow főzelék is right when it is slightly tangy but not sharp.
Frequently asked questions
Can I make it with courgette?
Yes, but courgette is more watery and cooks faster, so 5-6 minutes of braising is enough. Do not skip the squeezing either.
How long does it keep, and can it be frozen?
It keeps for 2-3 days in a container in the fridge. The sour cream base separates a little in the freezer, but raw shredded marrow freezes well.
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