Sausage soup from Csókakő

Ingredients:

2-3 medium-sized carrots and parsley roots, 1 smaller and not stringy celery root, 1 smaller kohlrabi, 1 onion or 1 tsp Univer onion paste, 70g lard or 6 tbsp oil, 1 small bunch of parsley, 1.2-1.5 l stock (optionally from stock cube), salt, ground black pepper, vinegar, 4 eggs, 1 heaped tbsp flour, 1 small pot (150g) sour cream, 200g smoked sausage, 1/2 tsp Univer hot Piros Arany or Erős Pista 

1. Clean and peel all of the vegetables. Cut all the root vegetables into 1.5-2 cm dices and finely chop the onion.

2. Heat two thirds of the fat (oil) in a pot and sauté the onion. The onion paste needs only half a minute in the hot oil. Add the diced roots and steam them in their own juice for 8-10 mins, stirring occasionally. Sprinkle with finely chopped parsley, fry and stir for another minute, then dilute it with the stock Bring it to a boil, add some salt and pepper, then reduce the heat and cook until tender in 25 minutes under a lid, leaving a small opening.

3. While the soup is simmering, prepare the poached eggs. Boil water with a little salt and vinegar in a saucepan. Reduce the heat and break the eggs into it one by one. Fold the egg white around the yolk with a tablespoon, creating a nice round shape. Cook for 3-4 minutes, then lift out with a sieve. For a perfect look, remove the odd parts on a board, with a paring knife. Keep them in warm water until serving.

4. Mix the flour in the sour cream until smooth, adding a little cold water if necessary. Add a ladleful of hot soup and mix, then add this mixture to the rest of the soup and cook, stirring for 2-3 minutes.

5. Remove the skin from the sausage, cut into rings and fry in a frying pan in the remaining fat (oil) until golden brown, then add with the fat to the soup. Taste, and add more condiments as necessary, and fire it up with paprika paste. Serve a drained poached egg in each soup bowl and add the hot vegetable soup.