Jmeyer’s Auth Hungarian Potato Soup (krumpli Leves)
| 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)
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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