Recipe for Hungarian Potato Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 sm whole stalk of celery, cut in small pieces, about 2 cups
2 x onions, peeled and chopped
2 tbl chopped parsley leaves
3 tbl oil, (I use corn or peanut oil)
5 med potatoes, peeled and cut in small cubes
1 x mild pepperoni sausage cut into 2 inch chunks (pepperoni is the closest to smoked Hungarian sausage)
1/4 tsp black pepper corns
4 x Bay leaves
2 qt of water
3 tbl of good white vinegar
6 x raw eggs
1/2 pt of sour cream
Instructions:
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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