Polish Dill Pickle Soup recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 559.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 - 8 servings

Recipe Note

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

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