Hungarian Potato Soup Recipe

Name: Hungarian Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Hungarian Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Potato Soup

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