Piquant Zucchini With Sour Cream And Dill

By tsusanchang

Ingredients

• 1 1/2 pounds zucchini (about 3 medium), trimmed and coarsely grated
• 2 tablespoons butter
• 1 onion, peeled and thinly sliced
• Freshly ground white pepper
• 1/2 cup (scant) roughly chopped dill pickles
• 2 teaspoons white wine vinegar
• 1 tablespoon chopped dill, plus extra to garnish
• 1/2 teaspoon superfine sugar
• 4 tablespoons sour cream
• Sprinkling of paprika, to garnish

Preparation

Step 1

Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid. Put the zucchini to one side.

Melt the butter in a heavy cooking pot. Add the onion and stew until soft, but not colored. Tip in the zucchini and stir them around with the onion until well mixed. Grind a little pepper over, put on the lid, and cook very gently for about 5 to 7 minutes, stirring occasionally.

Using a blender, puree the dill pickles with the vinegar, dill and sugar.

Remove the lid from the zucchini, turn up the heat and, if necessary, cook off any excess liquid. Add the puree, stir in the sour cream and bring the mixture up to a simmer. Cook for a few more minutes until the assembly is thick and unctuous. Check for seasoning.

Turn into a heated serving dish or divide between individual shallow soup bowls.

Sprinkle with extra chopped dill and generously sprinkle with paprika.