Hungarian Potato Soup

Name: Hungarian Potato Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 4 Bay leaves; 2 stalk celery; 6 raw eggs; 3 tablespoons oil, (I use corn or peanu; 2 onions, peeled and chopped; 2 tablespoons chopped parsley leaves; 1/4 teaspoon black pepper corns; 1 mild pepperoni sausage cut into 2 inch chunks (p; 5 mediums potatoes, peeled and cut in small cubes; 2 tablespoons salt; 8 ounces sour cream; 3 quarts ,Water; 3 tablespoons of good white vinegar

If you want to add more gluten free recipes to your recipe box, Hungarian Potato Soup might be a recipe you should try. This recipe makes 6 servings with 302 calories, 11g of protein, and 12g of fat each. For 99 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

302 kcal

Calories

11 g

Protein

12 g

Fat

39 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.30 · ~€0.55/serving

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Instructions

1
In soup pot, saute celery and onions in oil until limp.
2
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.
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.Do not stir soup!
4
Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate.
5
Serve with good bread.
6
Serves 6.