Difference between revisions of "Krumplileves"
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* 1 tsp [[salt]] ([[celery]] and the [[vinegar]] are naturally salty) | * 1 tsp [[salt]] ([[celery]] and the [[vinegar]] are naturally salty) | ||
| − | == | + | == Procedures == |
# In soup pot, sauté [[celery]] and [[onion]]s in [[oil]] until limp. | # In soup pot, sauté [[celery]] and [[onion]]s in [[oil]] until limp. | ||
# Add to soup pot [[parsley]], potatoes, pepperoni chunks, [[pepper]] [[corn]]s, [[bay leaf|bay leaves]] and 2 quarts of [[water]]. | # Add to soup pot [[parsley]], potatoes, pepperoni chunks, [[pepper]] [[corn]]s, [[bay leaf|bay leaves]] and 2 quarts of [[water]]. | ||
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# Put a heaping tablespoon of [[sour cream]] in each plate. | # Put a heaping tablespoon of [[sour cream]] in each plate. | ||
| − | [[Category:Hungarian | + | [[Category:Hungarian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Potato Soup Recipes]] | [[Category:Potato Soup Recipes]] | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
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[[Category:Pepperoni Recipes]] | [[Category:Pepperoni Recipes]] | ||
[[Category:White vinegar Recipes]] | [[Category:White vinegar Recipes]] | ||
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Latest revision as of 14:00, 15 July 2012
Description
Potato soup
Ingredients
- 1 small whole stalk of celery, cut in small pieces, about 2 cups
- 2 onions, peeled and chopped
- 2 tbsp chopped parsley leaves
- 3 tbsp oil, (I use corn or peanut oil)
- 5 medium potatoes, peeled and cut in small cubes
- 1 mild pepperoni sausage cut into 2 inch chunks
- ¼ tsp black peppercorns
- 4 bay leaves
- 2 quarts of water
- 3 tbsp of good white vinegar
- 6 raw eggs
- ½ pint of sour cream
- 1 tsp salt (celery and the vinegar are naturally salty)
Procedures
- In soup pot, sauté 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.
