1 medium red onion, 3 tablespoons oil, 2 teaspoons sweet paprika, 2 lb shredded squash, 1/2 tablespoon salt, 1 bunch of dill, 3 oz sour cream, 1 tablespoon flour, 3/4 cup milk, 1/2 tablespoon vinegar
Chop the onion and sauté over medium heat until golden. Mix in paprika, stir, and before the paprika could burn cover with 3/4 cup of water. Cover and cook for 10-12 minutes. Add the squash and water to cover it a bit over halfway. Add salt and half of the chopped dill, then cook for 25 minutes, covered, until tender. Mix the flour with the sour cream until smooth. Add the milk and a ladleful of the hot cooking water. Mix well before adding the mixture to the squash. Boil, stirring constantly, for 3-4 minutes while it thickens. Pull to the side, spice with the vinegar and the remaining dill. Serve alone or with eggs prepared sunny-side-up. If using frozen squash reduce the cooking time: 12-15 minutes for frozen, 5-7 minutes for thawed.
Preparation time: 50 minutes
One serving: 1050 kJ/251 kcal