Jmeyer's Auth Hungarian Potato Soup (Krumpli Leves)

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Title: Jmeyer's Auth Hungarian Potato Soup (Krumpli Leves)
Yield: 6 Servings
Categories: Hungary, Soups, Potato

Ingredients:

1 sm Whole stalk of celery,
-cut in small pieces,
-about 2 cups
2 Onions, peeled and chopped
2 tb Chopped parsley leaves
3 tb Oil, (I use corn
-or peanut oil)
5 md Potatos, 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 ts Black pepper corns
4 Bay leaves
2 qt Water
3 tb Good white vinegar
6 Raw eggs
1/2 pt Sour cream
1 ts Salt (celery and the vinegar
-are naturally salty)


This is another Hungarian fall and winter soup. Made with just celery,
onions, potato and paprika sausage, and topped with vinegar and sour cream
it is a hearty soup. It contains a surprise ingredient. When the soup is
almost finished cooking, raw eggs are dropped into the hot soup to coddle.
The Bay leaves are an important flavor ingredient. Do not omit them. This
is an easy soup to make, and its flavor is unique. It has been a favorite
in my family for many generations. Regards, June Meyer.

In soup pot, saute celery and onions in oil until limp. Add to soup pot
parsley, potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts
of water. Simmer slowly for at least one hour, until potatos are soft.

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!

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! Serves
6.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com

WALT
Posted to EAT-L Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 -0500

From: Walt Gray