Polish Dill Pickle Soup

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

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.

04/14/2018

recipepes.com Polish Dill Pickle Soup, recipe PT15M PT1H 5 455 calories

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Polish Dill Pickle Soup

Ingredients

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