Hungarian Potato Soup – Eat With Your Eyes


Ingredients: 4 Bay leaves,2 stalk celery,6 raw eggs,3 tablespoons oil, (I use corn or peanu,2 onions, peeled and chopped,2 tablespoons chopped parsley leaves,1/4 teaspoon black pepper corns,1 mild pepperoni sausage cut into 2 inch chunks (p,5 mediums potatoes, peeled and cut in small cubes,2 tablespoons salt,8 ounces sour cream,3 quarts ,Water,3 tablespoons of good white vinegar

  1. In soup pot, saute celery and onions in oil until limp.
  2. 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.
  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.Do not stir soup!
  4. Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate.
  5. Serve with good bread.
  6. Serves 6.


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