1.5 litres of bone soup (can be made from soup cubes)
half a lemon’s juice
salt and freshly ground black pepper to taste
1 heaped tablespoon of flour
150 grams of sour cream
20 dkg Csabai Hungarian sausage
Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.
Chop roughly the onion.
Chop roughly the parsley leaves.
Slice the sausage into 1/2 cm thick.
Heat the oil in large soup pot and sweat the chopped onions until translucent.
Add the sausages and fry for another 3-4 minutes.
Add the diced vegetables and stir fry them for 7 minutes.
Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.
Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.
Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.
Serve the soup in large saucers, topped with a poached egg in each.