5 chicken thighs or drumsticks
2 onions, chopped
4 C chicken broth
1 T paprika
3/4 C sour cream, plus extra for garnish
8 T margarine
6 T corn starch
salt to taste
In a large stockpot, melt the margarine. Add onions and saute until soft and golden. Remove onions and set aside. Raise heat to medium-high, add chicken, and brown chicken pieces on all sides. Add onions and paprika. Add broth and bring to a boil. Reduce heat and simmer for 90 minutes.
Then, using a small bowl, make a paste with the corn starch, using just enough water to liquify the mixture. Add the corn starch mixture to the paprikas, and let simmer for an additional 15 minutes. Add sour cream and dumplings (see below), and let simmer for a final five minutes. Serve in bowls garnished with a dollop of sour cream and a sprinkle of paprika.
3 C flour
Fill a stockpot 3/4 full of water and bring to a boil. Equip an electric mixer with the hook attachment. Add flour and eggs to bowl, and mix until batter forms a ball. (Mixing by hand works, just takes a bit longer and perhaps a couple more eggs). Pat dough flat onto a plate or chopping board. As the water boils, break off pieces of the dough into the stockpot, and boil for 10 to 15 minutes, or until dumplings start to float.
Adapted from a recipe passed down by the Kmet family.