Recipe - Jmeyers Auth Hungarian Potato Soup (Krumpli Leves)

1 small Whole stalk of celery,
cut in small pieces,
about 2 cups
2 Onions, peeled and chopped
2 tablespoon Chopped parsley leaves
3 tablespoon Oil, (I use corn
or peanut oil)
5 md Potatos, peeled and cut
in small cubes
1 Mild pepperoni sausage cut
into 2 inch chunks
(pepperoni is the closest
to smoked Hungarian
sausage)
One fourth teaspoon Black pepper corns
4 Bay leaves
2 qt Water
3 tablespoon Good white vinegar
6 Raw eggs
One half pt Sour cream
1 teaspoon Salt (celery and the vinegar
are naturally salty)

This is another Hungarian fall and winter soup. Made with just celery,
onions, potato and paprika sausage, and topped with vinegar and sour cream
it is a hearty soup. It contains a surprise ingredient. When the soup is
almost finished cooking, raw eggs are dropped into the hot soup to coddle.
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.

In soup pot, saute celery and onions in oil until limp. Add to soup pot
parsley, potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts
of water. Simmer slowly for at least one hour, until potatos are soft.

Add the 3 Tbls. of vinegar. Taste and if soup does not have enought 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. Yum! Serves
6.

If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com

WALT
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM