Original recipe from Vojvodina-Serbian Paprikash with Chicken Legs

Jan 8, 2021

4 min read

Updated: Oct 18

This is an original Vojvodina/Serbian stew, a dish that embodies the rich culinary traditions of the region. The flavors and ingredients reflect the agricultural bounty of Vojvodina, where fresh produce and hearty meats come together to create a comforting and satisfying meal. While I typically prepare this stew with a variety of additional ingredients to enhance its depth and richness, this recipe serves as a wonderful foundation for anyone looking to recreate this classic dish.

For those who may not have access to all the traditional components or who are working with a limited pantry, this simplified recipe is an excellent alternative. It allows you to enjoy the essence of Vojvodina stew without feeling overwhelmed by the need for extensive ingredients. The beauty of this dish lies in its adaptability; you can easily modify it based on what you have on hand while still achieving a delicious outcome.

Ingredients and Preparation

To start, gather the basic ingredients outlined in the recipe. These typically include a selection of meats, such as pork or beef, along with a variety of vegetables like potatoes, carrots, and bell peppers. The use of spices is also crucial, as they contribute to the stew's distinctive flavor profile. Common seasonings include paprika, garlic, and bay leaves, which are staples in Serbian cuisine.

The preparation process is straightforward. Begin by browning the meat in a large pot to develop a rich flavor base. Once the meat is nicely seared, add in the chopped vegetables, allowing them to soften and mingle with the meat juices. This step is essential, as it lays the groundwork for a hearty and flavorful stew.

Cooking Method

After the vegetables have cooked down a bit, it's time to introduce the liquids. You can use water or broth as the base for the stew, depending on your preference and what you have available. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully. The cooking time will vary depending on the type of meat used, but generally, a slow and steady simmer will yield the best results, ensuring that the meat becomes tender and the flavors deepen.

Serving Suggestions

Once the stew is finished cooking, it's best served hot, ideally with a side of crusty bread or traditional Serbian cornbread, known as "pogača." This not only complements the stew but also allows you to soak up the delicious broth.

Conclusion

In conclusion, while my usual version of this Vojvodina stew may be richer and more complex due to the variety of ingredients I incorporate, this recipe provides a fantastic starting point for anyone looking to explore Serbian cuisine. It is a testament to the versatility of stews, allowing for personal adjustments based on available ingredients. Follow the recipe closely, and you'll find yourself enjoying a warm, hearty meal that captures the spirit of Vojvodina cooking, even with a simpler approach.

Ingredients: simple, total time: 90 min. 4 servings

2 kg of drumsticks
1 kg of onion/ finely chopped
2 teaspoons salt, or to taste
1 teaspoon black pepper
4 Tablespoons of sweet ground red pepper
1/2 teaspoon ground hot peppers to taste
1 Tablespoon fat
1 bunch parsley/ finely chopped
130 g tortellini stuffed with meat/I have also added tortellini to this because my husband loves them ;)

Preparation:

Chop the onion and fry it in fat at a low temperature, stirring occasionally.
Fry on low heat, taking care not to burn, stirring occasionally and reducing the heat if necessary.
When the onion softens and turns yellow, add the chicken drumsticks.
Season with salt and pepper, add ground red pepper, and enough water to cover the meat by two fingers (2 cm).
It is better to pour a little more water at the beginning, because it will certainly evaporate, rather than burning your meat.
Cook for about 1 hour on low heat.
The amount of liquid depends on whether you like to eat stew/stew with a spoon or a fork.
Depending on the taste, you can make a more liquid broth, and cook noodles or dumplings in it immediately. The dough is always placed about 5-7 minutes before the end of cooking! (I always cook the dough separately and only then add it to the stew.)
In this case, make sure that the broth does not stand for a long time so that the dough does not absorb all the softness.
Finally, add finely chopped parsley and turn off the heat.
Serve the boiled soup with boiled pasta, boiled potatoes or a side dish of your choice.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

For those who prefer thicker soups, consider incorporating 1 tablespoon of flour mixed with a small amount of water into the stew or broth after 40 minutes of cooking. Stir well and continue cooking for an additional 30 minutes. You may use chicken wings or small chicken drumsticks, depending on your preference. The dish pairs excellently with boiled potatoes, polenta, or a pasta of your choice.
To prepare your own dough balls for this paprikash, you will need 2 eggs, a pinch of salt, 1 teaspoon of dried parsley, and approximately 7-8 tablespoons of flour. The dough should be soft, not hard, when added to the broth. Use a fork to mix and form rolls with the assistance of a small spoon.

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