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Potato soup



  1. In soup pot, sauté 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.
  3. Simmer slowly for at least one hour, until potatoes are soft.
  4. Add the 3 tbsp of vinegar.
  5. Taste and if soup does not have enough salt, add to taste.
  6. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot.
  7. Space them so they will cook to a firm stage, without touching one another.
  8. Do not stir soup!.
  9. Serve soup, eggs and chunks of sausage in each soup plate.
  10. Put a heaping tablespoon of sour cream in each plate.