For the paprika chicken, carve the chicken and use the carcasses for the soup. Salt the chicken pieces, fry them in clarified butter, remove them from the pan.
Turn the temperature down a bit, lightly fry the diced shallots in the drippings, tomato them, dust with flour and paprika and pour in the soup.
Season, simmer for 20-25 minutes, remove the pieces, mix the sauce with sour cream and pour through a fine sieve.
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