Jmeyer’s Auth Hungarian Potato Soup (krumpli Leves)

"Fornication" is unequivocally stated to be the only legitimate ground for which a man may put away his wife. The word used here is the more generic term for sexual uncleanness, namely fornication (porneia). This term may be used of all kinds of illicit sexual intercourse and may apply to such on the part of unmarried personas, in whose case the sin would not be in the specific sense of adultery. But though it is the generic word that is used here (cf. also Matt. 19:9), it is not to be supposed that the sense is perplexed thereby. What Jesus sets in the forefront is the sin of illicit sexual intercourse. It is, of course, implied that such on the part of a married woman is not only fornication but also adultery in the specific sense, for the simple reason that it constitutes sexual infidelity to her spouse. And this is the only case in which, according to Christ's unambiguous assertion, a man may dismiss his wife without being involved in the sin which Jesus proceeds to characterize as making his wife to be an adulteress.

John Murray

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Hungarian	Hungary, Potato, Soup	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <waltgray@MNSINC.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1300 Calories From Fat: 945 Total Fat: 106.6g Cholesterol: 569.2mg Sodium: 3218.3mg Potassium: 194.7mg Carbohydrates: 13.5g Fiber: <1g Sugar: 3g Protein: 76g