Hungarian Potato Soup
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. 1 person has made this recipe and would make it again. A mixture of pepper corns, salt, onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. It works well as an Eastern European hor d
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.
Recipe from foodista.com
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Ingredients (13)
- •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