PT30M 4 - 6 people 6 medium sized zucchini grated 1 onion finely chopped 1 bunch of fresh dill leaves finely chopped 1 to 2 Tbsp. paprika to taste 1/2 pt. sour cream 5 to 6 cups chicken broth or enough to cover the zucchini 1 fresh lemon juiced Salt and pepper to taste

Hungarian Zucchini Soup

Nothing warms the summer soul like this prolific little veggie called zucchini.  With it’s myriad of uses, this is one of my favorite. Every summer when visiting Gigi’s house we were greeted with this delicious zucchini soup. Grandpa István every summer would plant a large garden filled with plenty of this prolific vegetable. It was something even my children enjoyed on a hot summer day along with one of his sweet and juicy melons. Don’t forget to use your Le Crueset dutch oven for a rich fawn broth.

Hungarian zucchine soup

6 medium sized zucchini grated
1 onion finely chopped
1 bunch of fresh dill leaves finely chopped
1 to 2 Tbsp. paprika to taste
1/2 pt. sour cream
5 to 6 cups chicken broth or enough to cover the zucchini
1 fresh lemon juiced
Salt and pepper to taste

Saute the onions in olive oil until wilted. Add the grated zucchini, paprika, fresh dill, some pepper and 1 Tsp. salt, cover with the chicken broth and cook for 10 minutes. Take the sour cream and mix 4 Tbsp. of flour, then add a couple ladle full of soup and stir until smooth, add to the soup pot and blend. Just before serving squeeze the lemon into the soup and add salt if needed. Serve with warmed bread.

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