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Hungarian Potato Soup |
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Convert to US/English units
Hungarian Potato Soup - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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1 sm
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whole stalk of celery, cut in small pieces, about 2 cups |
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2
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onions, peeled and chopped |
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40 ml
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chopped parsley leaves |
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60 ml
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oil, (I use corn or peanut oil) |
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5 med
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potatoes, peeled and cut in small cubes |
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1
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mild pepperoni sausage cut into 2 inch chunks (pepperoni is the closest to smoked Hungarian sausage) |
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1/4 tsp
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black pepper corns |
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4
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Bay leaves |
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2.0 l
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of water |
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60 ml
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of good white vinegar |
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6
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raw eggs |
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300 ml
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of sour cream |
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1 tsp
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Salt (celery and the vinegar are naturally salty) |
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| Method: |
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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| Rating: 0 |
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