Potato Soup
Krumplileves

1/2 cup chopped celery
2 onions chopped
2 Tbs chopped parsley leaves
2 Tbs lard or butter
4 potatoes cut in small cubes
1 Smoked Hungarian Kielbasa
1/4 tsp black peppercorns
4 Bay leaves
8 cups of water or chicken stock
3 Tbs of good white vinegar
6 raw eggs
1 cup of sour cream
1 tsp Salt

In soup pot, sauté celery and onions in
lard or butter until limp. Add to soup
pot parsley, potatoes, Kielbasa, peppercorns,
Bay leaves and 2 quarts of water. Simmer
slowly for at least one hour, until potatoes
are soft. Add the 3 Tbs of vinegar. 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.