Hungarian Potato Soup

• 1 whole celery stalk of, cut in small pieces, about 2 cups
• 2 onions peeled and chopped
• 2 tablespoons parsley leaves chopped
• 3 tablespoons oil I use corn or peanu
• 5 potatoes mediums, peeled and cut in small cubes
• 1 sausage mild pepperoni, cut into 2 inch chunks, p
• 1/4 teaspoon black pepper corns
• 4 bay leaves
• 2 quarts water
• 3 tablespoons white vinegar good
• 6 eggs
• 1/2 pint sour cream
• 1 teaspoon salt celery and the vinegar are naturally salty

1. 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.
2. Simmer slowly for at least one hour, until potatoes are soft.
3. 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.
4. 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.

stalk of, onions, parsley, oil i, potatoes, sausage, black pepper, bay leaves, water, white vinegar, eggs, sour cream, salt celery

Taken from www.yummly.com/recipe/Hungarian-Potato-Soup-1660399 (may not work)