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Marrow stew with dill

Marrow stew with dill is a traditional Hungarian pottage, calledTökfőzelékwhich divides the country – people either love it or hate it. In my family most of us love it, although we prefer the lighter version, made with soured cream. The tradition version is thickened with a flour-cream roux , I prefer Greek yoghurt or crème fraîche mixed with some cornflour, so the pottage is healthier and gluten-free too. You don’t have to add sour cream if dairy is a problem for you! We serveTökfőzelékas a side dish withHungarian meatballs, sausages ormeatloaf.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium marrow
  • 1 Tbsp olive oil
  • 1 onion
  • 1 bay leaf
  • 250 ml vegetable stock approx.
  • 4 Tbsp chopped dill
  • 1 Tbsp apple cider vinegar or juice of ½ lemon
  • 100 ml soured cream or Greek yogurt optional
  • 1 tsp corn starch cornflour

Method
 

  1. Peel the marrow and cut it in half vertically. Scrape out the seeds then shred or grate roughly the flesh into a colander. Scatter a Tbsp of slat, mix well - then let it rest for 15-20 minutes.
  2. In the meantime, finely chop the onion. Heat the oil in a saucepan and gently cook the onion until soft. Add half of the dill, and stir for a minute.
  3. Squeeze the excess liquid out of the marrow and add to the onion.
  4. Add enough stock to cover the marrow, then the bay leaf. Cover and simmer for about 15 minutes – add more stock, if necessary.
  5. When the marrow is soft, add the sour cream or yoghurt (mixed with cornflour, if preferred), then cook until the sauce thickens.
  6. Season with ground pepper and add the remaining dill. Add the vinegar or lemon juice, taste, and adjust it to your liking.