Tender Summer Squash Stew with Zucchini Patties | Creamy Summer Main Dish

Sauté the finely chopped onion and 2 crushed garlic cloves in 2 tablespoons of sunflower oil in a saucepan until translucent.

Remove from heat, stir in the sweet paprika, then add the shredded summer squash and half of the finely chopped dill. Season with salt and pepper, pour in a little water (approx. 150 ml), cover, and simmer for 10-12 minutes until tender.

Whisk the sour cream until smooth with the fine wheat flour and a little cooking liquid (tempering), then pour into the squash. Add the white wine vinegar and the other half of the dill, then bring to a boil and simmer until nicely thickened.