Most summer squash today are varieties of Cucurbita pepo. Summer squash plants differ from winter squash because most summer squash varieties bear their fruit on bushy plants rather than vining or sprawling plants like winter squashes. Summer squashes are harvested when their rind is soft and the fruit is still immature.
In Hungary the most popular summer squash variety is the long, straightneck summer vegetable marrow that is usually cooked as a soup or a vegetable stew, but it’s also often used for pan fried squash patties.
We grow long white vegetable marrow every year, those giant plants are permanent members of our kitchen garden. Thanks to its high organic salt content white summer squash supports the function of the liver and pancreas, effectively protects against chronic fatigue and relieves symptoms of hyperactivity.
It’s strongly recommended for those who suffer from gout because white summer squash’s purines content is very low. Its mineral content (sodium, selenium, manganese, copper and zinc) promotes incorporation of calcium into bones.
The main spice of vegetable marrow squash is dill, they form a perfect flavour combination in this soup, which can be sweet, sour or sweet-sour. I never add sugar and vinegar to the soup before serving, I always let everyone flavour the soup according to their taste.
- 800 g (~1 3/4 lb) shredded long white summer squash
- 1 medium onion, finely chopped
- 2 tbsp lard
- 2 tbsp flour
- 1 tsp sweet ground paprika
- 1,2-1,5 l (~5-6 1/2 cups) water
- 2 tsp salt
- 1 tbsp freshly chopped dill
- 2 heaping tbsp sour cream
Slice both ends off of the squash(es), peel and remove the seeds. Shred it on the large hole side of a box grater. Heat up lard in a pot, add chopped onion and flour. Keep stirring and make a light brown roux. Remove pot from the heat and stir in ground paprika. Add shredded squash, give it a stir, then pour in water. Place the pot back on the stove.
Salt the soup and stir in chopped dill. Bring it to the boil while stirring constantly, then reduce the heat to medium-low. Stir the soup occasionally and cook until the squash becomes tender. Turn off the heat.
Place sour cream in a small bowl, add a little soup to the sour cream and mix it up. Slowly pour the sour cream mixture in the soup while stirring continuously. Serve the soup lukewarm with sugar and vinegar.