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Hungarian Potato Soup
 
 

2 medium potatoes, diced 1 tablespoon salt 1 medium onion, diced ¼ teaspoon pepper 5 cups water Put ingredients in a 2½ quart saucepan and cook until potatoes are tender.  In a small saucepan, melt ¼ cup butter (must be butter--not margarine), add 1 tablespoon flour, stir until smooth; add 1 tablespoon dried parsley. Put mixture in potato and onion mixture above. Take 1 egg, beaten well, add ½ teaspoon salt.  Add flour, until dough can be dropped from a teaspoon into mixture. Have potato water boiling, dip tip of teaspoon into egg mixture and then put teaspoon into boiling water. Make small pieces. Serves 2.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.