1 small whole stalk of celery, cut in small pieces, about 2 cups
2 onions, peeled and chopped
2 Tbls. chopped parsley leaves
3 Tbls. 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 (pepperoni is the closest to
smoked Hungarian sausage)
1/4 tsp. black pepper corns
4 Bay leaves
2 quarts of water
3 Tbls. of good white vinegar
6 raw eggs
1/2 pint of sour cream
1 tsp. Salt (celery and the vinegar are naturally salty)
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 Tbls. 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. Yum!