My paternal Great-Grandma Demyan, Grandma Betty, and mom, Emily all made traditional Chicken Paprikash for me while I was growing up. It’s a deliciously rich and creamy dish that’s perfect for a winter day.
When I gave up meat more than 20 years ago, I wasn’t going to give up my favorite family dishes. So, I’ve made my own version that’s equally as delicious and satisfying as the original.
Now, whenever I crave it, I can go back to those snowy winter days where my boots were dripping wet in the breezeway, but my stomach was full with this sweet and creamy paprika stew.
BROTH
med onion, chopped
2 tbs paprika
1 tbs minced garlic
4 cups water
vegetable bouillon, 2 cubes
celery bunch, chopped, leaves included
16 oz sour cream (do not use fat free)
DUMPLINGS
3 eggs (organic, free range)
2 1/2 cups flour (unbleached)
2 tsp salt
2 tbs sour cream
TO MAKE BROTH
Cook chopped onion in butter, add 1 tbs minced garlic and 2 tbs paprika. Cook until the onions are soft. Add 4 cups water, 2 bouillon cubes, chopped celery (with leaves). Simmer for about 30 minutes. Use this time to make the dumplings.
TO MAKE THE DUMPLINGS
Bring 8-10 cups of water to boil in a sauce pan. In a mixer blend 3 eggs and 2 1/2 cups flour. Add 2 tsp salt and 2 tbs sour cream. Once the water is boiling, one-by-one, spoon dumpling dough into the boiling water. Dumplings should be about an inch long and a half an inch thick. They will get bigger once they are boiled. Boil the dumplings until they float. Strain them from the water and then they’ll be added to the broth.
PREPARE THE CHICK’N PRODUCT
Many vegetarian chicken-type products exist. I recommend either Quorn Naked Chik’n Cutlets, or Gardein’s lightly seasoned Chick’n Scallopini for this recipe. Defrost all 4 cutlets, chop into fine strips. You’ll add these to the broth towards the end.
BACK TO THE BROTH
After the broth has been simmering for about 30 minutes, use a hand blender, or blend in batches in a blender, until the broth is smooth. Take the broth off the heat.
Temper the sour cream by whisking some of the broth into the sour cream. Whisk continuously as you add the broth to the sour cream (whisk in 1-2 cups of broth). Then, whisk the sour cream mixture into the large pot of broth. Whisk continuously until it is completed combined. Next, add the drained dumplings and the strips of meat free chicken. Cook on medium heat for about 10 minutes. Yields 6-8 servings. Enjoy!
