Sprinkle the cleaned, shredded marrow with salt; let it stand for a while.
Make a light roux of flour and lard, add the finely chopped onions and fresh dill, and lastly the vegetable marrow, with the salty liquid well squeezed out, and sprinkle with vinegar.
Cook marrow with roux for a little while, stirring often and thinning with stock or water.
Bring it to boil, add the sour cream and sugar and let it simmer a little longer.
Another way to prepare vegetable marrow: Fry the finely chopped onions, add the shredded marrow having squeezed out the salty liquid well.
Mix the sour cream with a tea spoonful of flour and add to the marrow: bring it to boil, season it with paprika.