Monday, March 22, 2010

Dill Pickle Beef Soup

Dill Pickle Beef Soup
1 pound beef neck bones
1 cup vegetables, diced carrot, celery, onion, leek, cabbage
2 cups dill pickle, diced
1/4 cup dill pickle juice
2 quarts water
2 cups potatoes, raw and diced
3 tablespoons flour
1 cup milk
salt and pepper to taste

1. In a large pot, place neck bones, vegetables, pickles, and juice. Add water and cook over medium heat for 45 minutes.

2. Add potatoes and cook until soft, about 20 minutes. Increase heat to medium-high. Combine flour and milk in a small bowl and gradually add in soup, stirring regularly until mixture boils.

3. Season to taste with salt and pepper, remove neck bones and discard. Refrigerate and serve next day.

1 comment:

  1. I'll have a big bowl with rye bread and butter!!!!



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