Return To Recipe Main Menu


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


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.

Return To Recipe Main Menu