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Dill pickle soup
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| Artist: |
_ |
| Categories: |
Eastern European, Polish, Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 7
| cup | Water | | 1 1/2
| lbs | Soup bones | | 8
| oz | Mixed vegetables | | 1
| cup | Dill pickles, shredded | | 1/2
| cup | To 1 cup sour cream | | 4
| tbsp | Flour | | 1
| cup | Dill pickle juice | | | Salt |
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Procedures:
| 1 | Rinse vegetables and soup bone, clean, prepare stock and drain off. | | 2 | shred dill pickles into fine strips. | | 3 | garnish soup with flour and cream, bring to the boil; add uncooked dill pickles and pickle juice, salt to taste. | | 4 | Heat. | | 5 | (the shredded pickles may also be added when cooked). | | 6 | serve with potatoes, dropped noodles or cooked farina cooled and cut into cubes. | | 7 | _polish cookbook_, zofia czerny, 1961 & 197Panstwowe wydawnictwo ekonomiczne, warsaw. | | 8 | Typos by jeff pruett |
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