Hungarian-style stewed pumpkin
4 servings
35 minutes
Hungarian-style stewed pumpkin is a bright and aromatic dish reflecting the rich traditions of Hungarian cuisine. Its roots go back to rural areas where pumpkin is one of the key vegetables used in national recipes. Tender pumpkin infused with the flavors of lard and sweet bell pepper creates a harmonious blend of textures and aromas. Onions sautéed in pork fat add richness to the dish, while the addition of meat broth makes it hearty and warming. A light roasting of flour gives thickness to the sauce, and final touches—sour cream and fresh dill—enrich the flavor with pleasant acidity and freshness. This dish is perfect for cold weather and can be served as a standalone treat or an accompaniment to meat dishes. Hungarian cuisine is known for its richness, and this recipe is a worthy representation.
1
Chop the bacon and fry it in a pan with finely chopped onion until golden brown.
- Pork fatback: 100 g
- Onion: 1 head
2
Cut the peeled pumpkin into pieces, mix with sliced bell pepper and cracklings.
- Pumpkin: 1 kg
- Bell pepper: 2 pieces
3
Pour in broth or water, add salt, simmer until cooked, mix in lightly toasted flour, and simmer a bit more. When serving, add sour cream and dill.
- Meat broth: 1 glass
- Salt: to taste
- Wheat flour: 2 tablespoons
- Sour cream: 1 jar
- Dill: 3 tablespoons
