Hungarian Potato Soup

Hungarian Potato Soup

Hungarian Potato Soup

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   10 Points
Cuisine
  • Eastern European
  • European
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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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