Hungarian Potato Soup

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.