Hungarian Potato Soup

Ingredients
1 small bunch of celery, sliced (about 2 Cups)*; 2 Onions -- peeled and Chopped; 2 tbspn Chopped parsley leaves; 2 tbspn Oil (I use corn or peanut Oil); 5 med Potatoes, peeled -- cut in small Cubes; 1 Mild Pepperoni sausage -- cut in 2" chunks**; 1/4 tspn Black peppercorns; 4 Bay leaves; 2 qt Water; 2 tbspn Good white vinegar; 4 Raw Eggs; 1/2 pt Sour cream; Salt -- only if needed *Celery and the vinegar are naturally salty. **Pepperoni is the closest to Hungarian sausage

Method
In soup pot, saute celery and onions in oil until limp.
Add to parsley, potatoes, pepperoni chunks, peppercorns, bay leaves and 2 quarts of water.
Simmer slowly for at least one hour, until potatoes are soft, add salt to taste.
While soup is simmering, break 4 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 a good crusty bread.

This is another Hungarian fall and winter soup. Made with just celery, onions, potato and pepperoni sausage, and topped with vinegar and sour cream, it is a hearty soup. 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.