Dice the peeled potatoes to 2x2 cubes and cook them with added salt, caraway seeds and bay leaves to semi-soft in plenty of water. Then slowly pour the beaten eggs, add the sliced Gyulai smoked Sausage and finish cooking. Before taking the soup off the heat add the thickening made of flour, sour cream and a little bit of cold water and flavour it with salt and pepper. After the food is cooked, you can further flavour it with chopped parsley and vinegar.
If preferred 1-2 spoon teaspoons of hot paprika could be added if you want the Rosztyóka soup to be hotter.