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Polish Dill Pickle Soup

  • 6servings
  • 86calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound beef neck bones

  2. 1 cup mixed vegetables

  3. 2 cups diced dill pickles

  4. 2 quarts water

  5. 2 cups diced potatoes

  6. 3 tablespoons all-purpose flour

  7. 1 cup milk

  8. salt to taste

Instructions Jump to Ingredients ↑

  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.

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