Polish
Dill Pickle Soup
Serve with your favorite
hamburger. This soup tastes best chilled, the next day. Makes 6 - 8 servings .
______________________________________________________
| 1 pound
beef neck bones 1 cup mixed vegetables 2 cups diced dill pickles 8 cups water |
2 cups
diced potatoes 3 tablespoons all-purpose flour 1 cup milk salt to taste |
______________________________________________________________
Directions
1 In a large pot, place neck bones, vegetables, and
pickles. Add water. Cook over medium heat for 45 minutes.
2 Add potatoes; cook until soft, about 20 minutes.
3 Remove neck bones. Increase heat to medium-high.
Combine flour and milk in a small bowl, and gradually stir
into soup. Continue stirring until mixture boils. Season
to taste with salt.