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.

• 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 (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, 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.