Hungarian Potato Soup

Ingredients: 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
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.

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