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Receta Hungarian Potato Soup
by Global Cookbook

Hungarian Potato Soup
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  Raciónes: 6

Ingredientes

  • 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)

Direcciones

  1. 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.
  2. Simmer slowly for at least one hour, till potatoes are soft.
  3. 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.
  4. 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.
  5. Serves 6.