1 onion, sliced thinly
4 tablespoons butter or margarine
1/2 teaspoon black pepper
3 - 4 heaping tablespoons paprika
cayenne pepper to taste
chicken broth and enough water to cover chicken
1/2 pint of sour cream
1 tomato, cut up (optional)
1 cup flour
1-1/2 cups cold water
Saute onion in butter. Add pepper and chicken. Sprinkle paprika
generously over top. Add cayenne pepper to taste. Add water to cover
chicken with about an inch more. (I mix the water with chicken broth
for more taste.) Add tomato, if desired. Cover and let simmer slowly
till tender, about 1 or 2 hours. Remove chicken.
You can add the sour cream to the pot at this point by loosening the
sour cream with some of the juice and then stirring it into the pot.
Or, you may wait and add it to your individual bowls when serving.
De-skin and de-bone the chicken and set it aside. I then add 1 cup
flour shaken with 1-1/2 cup cold water to the broth to thicken it.
And add the chicken meat. Bring back to a boil to thicken.
1 cup water
2 cups flour
pepper, to taste
1/2 teaspoon marjoram
Mix eggs and water together and add to flour and spices. It should be
thick but still a little runny. Drop by the tip of a teaspoon into
slow boiling broth (my mother used a melon ball spoon but I could
never get the hang of that.) The dumplings will rise to the top of the
broth as they are done.
You can drop them into boiling salted water. Drain and rinse with hot
water. Then add to paprikas. Or, I just bring the broth to a slow
boil and drop the dumplings into it. I use the tip of a teaspoon to
do this with. The dumplings expand quite a bit so only drop tiny
little bits. Dropping the dumplings into the broth gives them more of
the paprikas flavor and saves an extra pot.