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Creamy marrow stew with dill and sour cream, served with a fresh crusty roll.
Dill and sour cream marrow stew with a crusty roll and fresh dill garnish.

Creamed marrow stew with dill

Author: Flavelo
Recipes Main Courses
Good marrow stew is not a canteen memory, but the essence of summer in a bowl. The secret is the delicate balance of acidity and sweetness, and preserving the texture of the marrow: it must not be boiled to mush; the strands should remain crisp yet tender. The refreshing aroma of dill and the silkiness of sour cream complete this dish, which is most refreshing when eaten lukewarm on hot days.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 240 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan
  • Grater (coarse)
  • Small bowl for the thickening
  • Hand whisk

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

If using fresh marrow, peel, remove seeds, and grate. Lightly salt and let stand for 10 minutes.

Tip: Salting helps loosen the marrow fibres and draws out water, intensifying the flavour [Osmosis].
2 ✓

Finely chop the onion. Sauté in a saucepan with a little water or fat until translucent.

Tip: The onion provides the base flavour but shouldn't remain chunky; it needs to cook down for a silky texture.
3 ✓

Add the squeezed marrow to the onion, sprinkle with half the dill, and pour over just enough water to cover. Season with sugar and pepper.

Tip: Sugar enhances the marrow's natural sweetness; don't skip it, even for a savoury dish.
4 ✓

Cook under a lid for approx. 15 minutes until the marrow softens but still holds its shape.

Tip: Taste often to avoid overcooking; the marrow should be 'al dente' before thickening.
5 ✓

Prepare the thickening: whisk the sour cream with the flour until smooth. Temper it (add a ladle of hot cooking liquid and mix) then pour into the marrow.

Tip: Tempering prevents the sour cream from curdling due to sudden heat shock [Coagulation].
6 ✓

Simmer for 1-2 minutes until thickened. Remove from heat, then stir in the vinegar and the remaining fresh dill.

Tip: Always add vinegar at the end, as an acidic environment would slow down the vegetable softening if added at the start.

Recipe FAQ

Why did the stew become too runny?
Marrow can release a lot of water. In this case, boil it a little longer before adding the thickening, or add slightly more flour to the mixture.
When should I add the dill?
Add most of the dill at the very end so the essential oils don't evaporate due to the heat.

Ingredients

  • 1 kg Grated marrow (or fresh summer squash/courgette, peeled)
  • 300 ml Sour cream (20%)
  • 2 heaped tbsp Plain flour
  • 1 large bunch Fresh dill
  • 1-2 tbsp Vinegar (10%)
  • 1 tsp Salt
  • 1 tbsp Granulated sugar
  • 1 coffee tsp Ground white pepper
  • 1 medium Onion
  • 1 tsp Paprika (optional for colour)