Creamy Dill Summer Squash Stew (Kapros Tökfőzelék)

Why You’ll Love This Recipe

• Bright, dill-forward flavor with a creamy yet light texture.
• Turns abundant summer squash into a silky Hungarian-style főzelék.
• Balanced tang from lemon and sour cream—comforting without heaviness.
• Perfect alongside meatballs or a crisp pork schnitzel.

Grocery List

• Produce: 1.2 kg summer squash/zucchini, 1 onion, 2 garlic cloves, 1 lemon, 1 large bunch fresh dill
• Dairy: Full-fat sour cream, milk
• Pantry: Vegetable oil, all-purpose flour, kosher salt, black pepper, sugar, bay leaf

Full Ingredients

For the Stew Base

• 1.2 kg young summer squash or zucchini (about 2 large); peel only if skin is thick; seed if overly mature; coarsely grated
• 2 tsp kosher salt (for salting the grated squash)
• 2 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 240 ml water (1 cup), plus more as needed
• 1/2 tsp freshly ground black pepper, plus more to taste
• Fine salt to finish, as needed

Sour-Cream Thickener (Habarással)

• 200 g full-fat sour cream (about 3/4 cup)
• 150 ml milk (about 2/3 cup; 2% or whole)
• 2 tbsp all-purpose flour
• Finely grated zest of 1/2 lemon

To Finish & Serve

• 1–2 tbsp fresh lemon juice (start with 1.5 tbsp, add to taste)
• 1 tsp sugar (balances acidity; adjust to taste)
• 20–30 g fresh dill, finely chopped (start with 1/2 cup, add up to 1 cup for a very dill-forward finish)
• Optional garnish: extra sour cream, lemon zest, dill fronds

Step-by-Step Instructions

Step 1: Salt, rest, and squeeze the squash

Trim the squash. If the skin is thick, peel it; if seeds are large, scoop them out. Coarsely grate on the large holes of a box grater. Toss with 2 tsp kosher salt in a colander set over a bowl and let stand 10 minutes. Using clean hands, squeeze out as much liquid as you can; discard the liquid. You should have about 700–800 g drained squash (roughly 4 packed cups).

Step 2: Soften the aromatics

Heat 2 tbsp vegetable oil in a medium pot (about 3 liters) over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring, until translucent and sweet, 6–8 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the bay leaf.

Step 3: Stew the squash until tender

Add the squeezed squash to the pot and toss to coat with the aromatics. Pour in 240 ml (1 cup) water. Bring to a simmer, then cover partially and cook over medium heat until the squash is just tender but not mushy, 10–12 minutes. If the pot looks dry, add a splash more water; if very watery, simmer uncovered for 2–3 minutes to reduce slightly.

Step 4: Whisk the sour-cream thickener

In a bowl, whisk together the sour cream, milk, flour, and lemon zest until completely smooth with no lumps. Ladle in about 120 ml (1/2 cup) of the hot cooking liquid from the pot, whisking to temper the mixture so it won’t curdle. Repeat with another small ladle if needed; the mixture should be warm and pourable.

Step 5: Thicken gently

Reduce the pot to low heat. While stirring the stew in a steady stream, slowly pour in the tempered sour-cream mixture. Continue stirring and cook gently for 3–5 minutes, maintaining a bare simmer. Do not let it boil hard. The sauce should become silky and lightly coat the back of a spoon.

Step 6: Season, brighten, and dill it up

Stir in the sugar and black pepper. Add 1.5 tbsp lemon juice, then taste and adjust with more lemon, salt, and pepper as needed. Fold in most of the chopped dill, reserving a little for garnish. The stew should taste fresh, lightly tangy, and distinctly dill-forward.

Step 7: Rest and serve

Remove the bay leaf. Let the főzelék rest off the heat for 5 minutes to thicken slightly. Serve warm in shallow bowls, topped with a spoonful of sour cream, a sprinkle of dill, and a touch of lemon zest. It’s fantastic alongside meatballs or a crisp schnitzel.

Pro Tips

• Salting matters: Drawing out liquid keeps the stew creamy, not watery. After squeezing, season the final dish gradually—you’ve already added salt early on.
• Avoid curdling: Temper the sour-cream mixture with hot liquid and keep the heat low once it’s added. Gentle simmer only.
• Control thickness: Too thick? Whisk in a splash of hot water or milk. Too thin? Simmer a few extra minutes over low heat.
• Use the dill stems: Finely chop tender stems; they’re flavorful and add body. Save the feathery tops for finishing.
• Balance the tang: Lemon brightens; a pinch of sugar softens the edges. Adjust both to your taste at the end.

Variations

• Gluten-free: Replace the flour with 1.5 tbsp cornstarch. Whisk cornstarch into the milk, then combine with sour cream and temper as directed.
• Lighter dairy: Swap half the sour cream for thick Greek yogurt; temper extra gently to prevent curdling and keep the heat low.
• Classic vinegar finish: Use 1–2 tsp mild white wine vinegar in place of part of the lemon juice for a more traditional tang.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or water to loosen if needed—avoid boiling. The base (through Step 3, before adding the sour cream mixture) can be made up to 2 days ahead; rewarm, then proceed with thickening and adding dill. Freezing is not recommended once dairy is added; however, the base without dairy freezes well for up to 2 months.

Nutrition (per serving)

Approximate for 1 of 4 side servings: 275 kcal; 6 g protein; 20 g carbohydrates; 18–20 g fat; 3 g fiber; 550–700 mg sodium (varies with how much salted liquid is squeezed out). These values are estimates.