One or two larger yellow squash or zucchini, totaling about two lbs.
2-3 Tbsp cooking oil
1 cup flour
Bunch of fresh dill, chopped fine
Vinegar, but tastes best with the juice of dill pickles instead.
Wash and peel the squash or zucchini, cut them in half lengthwise.
Scrape out the seeds with a spoon.
Slice with a squash slicer, then sprinkle with 2 Tbsp of salt in a deep dish.
Let it stand 40-45 minutes, then squeeze out thoroughly. Discard liquid.
Meanwhile, prepare a yellow roux with the cooking oil and flour, adding a dash of paprika, the finely chopped dill and the squeezed-out squash.
Cook over medium heat for about half an hour. If the liquid from the squash seems inadequate, add a little water.
Add vinegar and salt if necessary. (It is worth saving the juice of dill pickles because that, instead of vinegar, makes it taste superb.)
Just before serving, mix in a cup of sour cream and enjoy.
Pork chops are a great complement to this dish.