Hungarian Potato Soup
Ingredients
bay leaves4
celery2 stalk
eggs6
oil3 tablespoons
onions2
parsley leaves2 tablespoons
pepper corns0.25 teaspoon
mild pepperoni sausage1
potatoes5 medium
salt2 tablespoons
cream8 ounces
water3 quarts
vinegar3 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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