Cut the chicken into pieces. Finely chop the onions & garlic, transfer them to a hot pan with 2-3tbsp of oil and saute for 5 mins.
Add 1tbsp of paprika powder and the chicken portions. Give it a good mix then add 1 cup of water (to almost cover the meat), a pinch of salt and pepper and boil on a medium heat until the meat is tender (approx 30-40 mins).
Take out the meat pieces and stir in 3tbsp of soured cream into the liquid. Simmer for 2 minutes, transfer the meat back to the pan, remove from the hob and set aside.
Beat 2 eggs with a small pinch of salt and pepper. Gradually mix in approx 5-6tbsp of flour, until you get a smooth paste-like texture. With the tip of a cold spoon cut small segments of the paste into salty boiling water until all the paste is used and boil for approx 5 mins. Drain and add it to the chicken.
Serve it together with pickels on the side.
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