Buy all ingredients right below the recipe
Ingredients
- 1 jar pickled herring
- 1 kg fresh butternut squash
- 1 bunch dill
- 2 cloves garlic
- 1000 ml broth
- 1 pinch salt
- 1 teaspoon sugar
- 1 tablespoon white wine vinegar
- 100 g plain yogurt
Steps
- 1Sauté the finely chopped onion and garlic in half a deciliter of olive oil.
- 2Cut the pumpkin in half, remove the seeds, peel it, and shred it into strips or dice it.
- 3Add three-quarters of the pumpkin to the onion base and sauté well.
- 4Season with salt and pepper, add the dill, then the broth.
- 5Adjust the taste with a little vinegar and sugar; it's good when it's simultaneously sour, slightly sweet, and salty.
- 6Blend thoroughly, then strain through a sieve. Taste it again at this point and season if necessary.
- 7For serving, it's worth adding a few thin, lightly salted strips from the remaining pumpkin for a crunchy texture, and garnish with dill sprigs, and if desired, enrich with a spoonful of yogurt or sour cream.
- 8The soup can also be made from zucchini, kohlrabi, or even cucumber, providing an excellent refreshment in summer heat.
- 9If made with vegetable broth, it is a vegan dish.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!