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Title: Authentic Hungarian Potato Soup
Yield: 4 Servings

Ingredients

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Instructions

1 sm bunch of celery, sliced (about 2 Cups)
2 Onions -- peeled and Chopped
2 Tb Chopped parsley leaves
2 Tb Oil (I use corn or peanut Oil)
5 md Potatoes, peeled -- cut in sm Cubes
1 Mild Pepperoni sausage -- cut in 2" chunks*
1/4 t Black peppercorns
4 Bay leaves
2 qt Water
2 Tb Good white vinegar
4 Raw Eggs
1/2 pt Sour cream
Salt -- only if needed **

*Pepperoni is the closest to Hungarian sausage.
**Celery and the vinegar are naturally salty.

In soup pot, saute celery and onions in oil until limp. Add to soup
pot parsley, potatoes, pepperoni chunks, peppercorns, Bay leaves and
2 quarts of water. Simmer slowly for at least one hour, until potatoes
are soft, salt, add to taste. While soup is simmering, break 4 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. Yum!

Recipe By : June Meyer's Authentic Hungarian 01/24/96
This is another Hungarian fall and winter soup. Made with just celery,
onions, potato and pepperoni sausage, and topped with vinegar and sour
cream, it is a hearty soup. The Bay leaves are an important flavor
ingredient. Do not omit them. This is an easy soup to make, and its
flavor is unique. It has been a favorite in my family for many
generations. Regards, June Meyer.

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