POLISH DILL PICKLE SOUP

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Polish Dill Pickle Soup image

Serve with your favorite hamburger. This soup tastes best chilled, the next day.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients 8

1 pound beef neck bones
1 cup mixed vegetables
2 cups diced dill pickles
2 quarts water
2 cups diced potatoes
3 tablespoons all-purpose flour
1 cup milk
salt to taste

Steps:

  • In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
  • Add potatoes; cook until soft, about 20 minutes.
  • 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.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 16.7 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 559.9 mg, Sugar 2.5 g

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