Chicken Paprikasch Soup

The paprikasch is a popular dish in Vienna. It is traditionally served as a stew, but it makes a lovely soup.

Servings: 4 to 6

Ingredients:

1 package chicken pieces (or 1 small chicken cut up into 8 pieces)
1/4 cup olive oil
1 medium onion
4 tablespoons sweet Hungarian Paprika
1 medium green bell pepper, cored and cut into 1/2-inch strips
3 small tomatoes, peeled and seeded
2 to 3 cups chicken stock, or more
1/2 cup sour cream at room temperature
Salt and pepper
Fresh parsley, chopped for garnish
Sour cream for garnish

Method:

Wash the chicken pieces under cold water and set to drain on paper towels.

In a medium non-stick Dutch oven, heat the oil and add the chopped onions. Cook the onions till they are glazed. Add the drained chicken pieces, the paprika, pepper, and tomatoes. Saut‚ a few minutes and then add the chicken stock to just cover the chicken pieces. Bring to a boil and reduce the heat to simmer. Add the remaining paprika. Cook about 30 to 45 minutes or until the meat starts coming off the bones. (Best noticed on the drumsticks.) Shred the meat from the bones and discard the bones; add to the stock.

Season with salt and pepper to taste. In the last minute before serving, add the chopped parsley. Add a dollop of sour cream and serve.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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