Step 1

In soup pot, saute celery and onions in oil until limp. Add to soup pot: parsley, potatoes, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water.

Step 2

Simmer slowly for at least one hour, until potatoes are soft.

Step 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.

Step 4

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 good bread.

Step 5

Serves 6.