Hungarian zucchini stew

I have been craving Hungarian zucchini stew for a while now and with the surprise veggie bag from Los Perros Urban farming containing all the ingredients, I took as a sign.

Now I haven’t cooked anything Hungarian since my Nana passed away a couple of years ago. For various reasons. However, one being that Hungarian dishes take a lot of time to make. Both my mum and my Nana used to spend a lot of time in the kitchen. Especially Sunday dinners. Anyway, this Hungarian zucchini stew is traditionally served either as a side dish or a main dish served with potatoes. In fact, a lot of families were weekday vegetarians and had meat only during the weekend. Personally, I like to serve this with potatoes. Preferably, mashed potatoes.

[lt_recipe name=”Hungarian zucchini stew with Scandinavian flavours” servings=”4″ total_time=”50M” print=”yes” image=”https://usercontent.one/wp/www.carolinevass.se/wp-content/uploads/2017/09/IMG_0267.jpg” ingredients=”1 large zucchini ;1 small red onion;2 small white peppers;2 tbsp olive oil;3 tsp salt;30 gr apple cider vinegar or white vinegar;3 sprigs of fresh parsley;100 gr sour cream or an oat version;4 tsp ground sweet paprika;2 tsp ground white pepper;” ]Wash the zucchini and use a large holed grater to shred the zucchini or if you have a slicer use that. ;Put zucchini shreds in a bowl, add salt and apple cider vinegar. Mix well and let it sit for 30 min. This is to get all the water out of the zucchini.;Squeeze out the water, by squashing the zucchini. ;Slice the onion julienne and heat up oil in a pot. Add the onion slices and stir. Slice white pepper and add it to the pot. Stir it and add water. Cook about 10 min, while still stiring. It shouldn’t burn. ;Let the water evaporate and add ground paprika.;Add zucchini and cook all together for about 15-20 min and stir it. ;Add sour cream, salt, pepper and parsley. ;Let it simmer for 6-7 minutes. It should now be creamy. ;If it’s not, you can add either 2 tsp flour in about 2 tbsp lukewarm water and stir it into zucchini casserole, let it simmer for 5 min or until thickens. ;;;;;[/lt_recipe]

Hungarian zucchini stew

Caroline Vass

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Ingredienser

  

• 1 large zucchini ;1 small red onion;2 small white peppers;2 tbsp olive oil;3 tsp salt;30 gr apple cider vinegar or white vinegar;3 sprigs of fresh parsley;100 gr sour cream or an oat version;4 tsp ground sweet paprika;2 tsp ground white pepper;

Instruktioner

 

• Wash the zucchini and use a large holed grater to shred the zucchini or if you have a slicer use that. ;Put zucchini shreds in a bowl, add salt and apple cider vinegar. Mix well and let it sit for 30 min. This is to get all the water out of the zucchini.;Squeeze out the water, by squashing the zucchini. ;Slice the onion julienne and heat up oil in a pot. Add the onion slices and stir. Slice white pepper and add it to the pot. Stir it and add water. Cook about 10 min, while still stiring. It shouldn't burn. ;Let the water evaporate and add ground paprika.;Add zucchini and cook all together for about 15-20 min and stir it. ;Add sour cream, salt, pepper and parsley. ;Let it simmer for 6-7 minutes. It should now be creamy. ;If it's not, you can add either 2 tsp flour in about 2 tbsp lukewarm water and stir it into zucchini casserole, let it simmer for 5 min or until thickens