Krumplileves

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)

Directions

1. In soup pot, sauté 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.
3. Simmer slowly for at least one hour, until potatoes are soft.
4. Add the 3 tbsp of vinegar.
5. Taste and if soup does not have enough salt, add to taste.
6. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot.
7. Space them so they will cook to a firm stage, without touching one another.
8. Do not stir soup!.
9. Serve soup, eggs and chunks of sausage in each soup plate.
10. Put a heaping tablespoon of sour cream in each plate.