Hungarian Potato Soup
By: Anonymous
Published: Saturday, December 5, 2009 - 1:26am

Ingredients




1 small whole stalk of celery, cut in small pieces, about 2 cups
2 onions, peeled and chopped
2 tablespoons chopped parsley leaves
3 tablespoons oil, (I use corn or peanu
5 mediums potatoes, peeled and cut in small cubes
1 mild pepperoni sausage cut into 2 inch chunks (p
1/4 teaspoon black pepper corns
4 Bay leaves
2 quarts of water
3 tablespoons of good white vinegar
6 raw eggs
1/2 pint of sour cream
1 teaspoon Salt (celery and the vinegar are naturally salty)

Preparation

1 In soup pot, saute celery and onions in oil until limp. Add to soup pot: parsley, potatoes, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water. 2 Simmer slowly for at least one hour, until potatoes are soft. 3 Add the 3 Tbsp. of vinegar. Taste and if soup does not have enough salt, add to taste. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot. Space them so they will cook to a firm stage, without touching one another. 4 Do not stir soup! Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate. Serve with good bread. 5 Serves 6.