Preparation time: 20 minutes Cooking time: 50–60 minutes Servings: 4–6 people
Ingredients
For the chicken soup
- 800 g chicken pieces (thighs, drumsticks, or wings)
- 2 medium onions, finely chopped
- 2 tablespoons vegetable oil or lard
- 2 tablespoons sweet Hungarian paprika
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon caraway seeds (optional)
- 1.5 litres chicken stock or water
- 100 ml sour cream (optional)
- 1 tablespoon flour (optional, for thickening)
For the dumplings
- 200 g all-purpose flour
- 2 eggs
- 80–100 ml water
- ½ teaspoon salt
Instructions
1. Cook the onions: Heat the oil in a large pot. Add the chopped onions and cook for 5–7 minutes until soft and golden.
2. Add the paprika: Remove the pot from the heat briefly and stir in the Hungarian paprika. This helps prevent the paprika from burning and becoming bitter.
3. Add the vegetables: Stir in the garlic, bell pepper, and tomatoes. Cook for another 3–4 minutes.
4. Cook the chicken: Add the chicken pieces, salt, black pepper, and caraway seeds. Stir until the chicken is coated with the paprika mixture.
5. Simmer the soup: Pour in the chicken stock or water. Bring to a boil, then reduce the heat and simmer for 35–45 minutes, until the chicken is fully cooked and tender.
6. Prepare the dumplings: Mix the flour, eggs, salt, and enough water to make a thick, sticky batter.
7. Cook the dumplings: Drop small pieces of batter into the gently boiling soup using a teaspoon. Cook for 5–8 minutes, until the dumplings are cooked through.
8. Make it creamy (optional): Mix the sour cream with a few spoonfuls of hot broth, then stir it into the soup over low heat. Avoid boiling vigorously after adding the sour cream.
9. Serve: Taste and adjust the seasoning. Serve hot with fresh parsley and crusty bread.
Chef’s tips
- Use authentic Hungarian sweet paprika for the characteristic colour and flavour.
- For a richer, more traditional taste, use chicken thighs and a little lard.
- If you prefer a soup like the one in the picture, add more stock and make larger, soft dumplings.
- For a thicker, creamier dish, use less stock and add the sour cream mixture.
Enjoy your Hungarian-style chicken and dumpling soup!