Polish Dill Pickle Soup

Ingredients

• Servings: 6
• 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

Recipe

• 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.