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.