Hungarian Potato Soup

Photo: flickr user robot-girl

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

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.

Simmer slowly for at least one hour, until potatoes are soft.

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.

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.

Serves 6.