Polish Dill Pickle Soup

Servings

7

Ingredients

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

Instructions

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.
4. This soup tastes best chilled, the next day. It’s a perfect accompaniment to hamburgers.