Potato Soup (Krumplileves)

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[edit] Description

[edit] Ingredients

• 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 potatos, peeled and cut in small cubes
• 1 mild pepperoni Sausage cut into 2 inch chunks
• 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)

[edit] Directions

1. In soup pot, saute celery and onions in oil until limp.
2. Add to soup pot parsley, potatos, pepperoni chunks, pepper corns, bay leaves and 2 quarts of water.
3. Simmer slowly for at least one hour, until potatos are soft.
4. 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!
5. Serve soup, eggs and chunks of Sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate.