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Serbian Paprikash Stew with Chicken Meat and Dumplings

Updated: 1 day ago

  • Paprikash is a traditional Hungarian dish. However, over time, this dish has become popular and prepared in Vojvodina, where I come from. Even during the Habsburg monarchy, it was accepted as a traditional dish in Vojvodina, so they spread to the rest of southern Serbia. The dish is very tasty, and you can prepare it in several ways. Hungarians are lovers of spicy and spicy food, some like it and some don't. The good thing about this dish is that you can prepare it without hot and without a lot of allspice. You can combine the meat you like, apart from chicken, beef, and pork are good. It all depends on taste. In the description below, I have listed for those who do not like a lot of spices and spicy how to make this wonderful meal and make it even tastier. I believe that you will enjoy every bite, the dish is easy and irresistibly delicious! Follow the recipe.

Ingredients: easy, total time: 60 min, 6 persons
  • 6 chicken thighs/ cleaned of skin

  • 2 onions/ finely chopped

  • 4 big carrots/ finely chopped

  • 1 stalk celery/ finely chopped

  • 2 Tbsp celery leaves/ finely chopped

  • 10 black peppercorns

  • 3 bay leaves

  • 1 parsnip/ finely chopped

  • 5 big potatoes/ diced

  • 1 flat Tbsp dry spice/Vegeta

  • 1 tsp salt or to taste

  • 1/4 tsp black pepper/ or to taste

  • 4 tsp allspice red ground paprika

  • 1 tsp hot ground paprika

  • 3-4 Tbsp flour

  • 100 ml of vegetable oil

  • 2.5–3.0 liters of water gradually added depend on density how you like.

For Dumplings/ Valjuške:

  • 2 eggs scrambled

  • 5-6 Tbsp flour

  • 1/2 tsp salt

  • 1 tsp dry parsley

Preparation:
  1. Prepare all the ingredients as described above.

  2. Leave the primrose, celery leaves and chopped potatoes on the side, and you will use it later.

  3. Remove the chicken skin and discard.

  4. In a large pot, pour oil and chopped onion, add dry spice / Vegeta and simmer at a moderate temperature, until the onion gets a glassy appearance. After that, add vegetables (carrots, celery, parsnips) and pieces of cleaned meat. (You will add potatoes, celery leaves and primrose leaves later.) Cook for about 10–15 minutes, then add as much water as needed to cover the lower part of the meat, stir occasionally and cover the pot. Simmer for about 20 minutes, turn the meat, add water and chopped potatoes, bay leaf, peppercorns, ground sweet and hot pepper. Season with salt and pepper to taste, stir everything well, add enough water to cover the potatoes and other ingredients, then cover the pot. Water is added here gradually, not all at once! You will need approximately 2.5–3 liters for this dish. Depending on how you like it, you will see for yourself more or less often.

  5. While the food is simmering, mix 3 to 4 Tablespoons of flour with a little water without lumps and add it to the ingredients.

  6. (Instead of flour, you can use thickener or starch flour. If you use it, add it to one spoon with a little water, stir without lumps, see the density and add more if necessary, work gradually!!)

  7. Stir occasionally and cover the pot. Cook for another 30 minutes.

  8. During this time, make dough rolls.

Dumplings:

  1. I make them by putting 2 eggs, 5 Tablespoons of flour, 1 teaspoon of dried primrose, and 1/2 teaspoon of salt. The dough must be a little more liquid, not hard! When you take the dough with a spoon, it must fall into the plate. Beat the eggs first, then add the other ingredients gradually, combining well to make no lumps.

  2. When you have kneaded the dough, fill the glass with a little water. Take out the dough and put it in the broth, then dip it with a spoon into the water, then into the dough, so that the dough slides easier and does not stick. Repeat this until you have used up the test material.

  3. When you have added the dumplings, cook for another 5–7 minutes. Extinguish the fire and sprinkle with fresh chopped parsley and celery leaves. Serve warm in deep plates. You can combine this dish with polenta if you like. Buon appetito!


NOTE: If you are not a fan of spices such as hot and ground sweet peppers, you can prepare this dish without it, but I would advise you to use more vegetables. You can add 2 fresh red or yellow peppers for better taste. You will put it when the rest of the vegetables are at the very beginning of the preparation. So to speak, without these spices, you will get yellow paprikash stew, as we call it in Serbia, also it is very tasty. By discarding the skin from chicken meat, you will get a healthier and lighter meal. The skin of chicken meat contains very bad cholesterol, thus you get a tasty and light meal. This dish is called Paprikash stew precisely because it is made with paprika. If you have leftover paprikash stew, leave it to cool to room temperature first, then put it in the fridge for tomorrow. Paprikash can stay in the refrigerator for 2–3 days.

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