Hungarian Potato Soup Recipe
Servings: 6
Ingredients
- 1 sm whole stalk of celery, cut in small pcs, about 2 c.
- 2 x onions, peeled and minced
- 2 Tbsp. minced parsley leaves
- 3 Tbsp. oil, (I use corn or possibly peanut oil)
- 5 med potatoes, peeled and cut in small cubes
- 1 x mild pepperoni sausage cut into 2 inch chunks (pepperoni is the closest to smoked Hungarian sausage)
- 1/4 tsp black pepper corns
- 4 x Bay leaves
- 2 quart of water
- 3 Tbsp. of good white vinegar
- 6 x raw Large eggs
- 1/2 pt of lowfat sour cream
- 1 tsp Salt (celery and the vinegar are naturally salty)
Directions
- In soup pot, saute/fry celery and onions in oil till limp. Add in to soup pot: parsley, potatoes, pepperoni chunks, pepper corns, Bay leaves and 2 qts of water.
- Simmer slowly for at least one hour, till potatoes are soft.
- Add in the 3 Tbsp. of vinegar. Taste and if soup does not have sufficient salt, add in to taste. While soup is simmering, break 6 raw Large eggs, one egg at a time, into the pot. Space them so they will cook to a hard stage, without touching one another.
- Don't stir soup! Serve soup, Large eggs and chunks of sausage in each soup plate. Put a heaping Tbsp. of lowfat sour cream in each plate. Serve with good bread.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 172 | 53% |
| Total Fat 19.42g | 24% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.18g | |
| Cholesterol 228mg | 76% |
| Sodium 511mg | 21% |
| Potassium 741mg | 21% |
| Total Carbs 28.0g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.2g | 3% |
| Protein 10.09g | 16% |
