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Dill Pickle Soup - Pc pickles, polish, soups 7 cup ; water 1 1/2 lb soup bones 8 oz mixed vegetables 1 cup dill pickles; shredded 1/2 cup to 1 cup sour cream 4 tablespoon flour 1 cup dill pickle juice 1 salt : Rinse vegetables and soup bone, clean, prepare stock and drain off. : Shred dill pickles into fine strips. : Garnish soup with flour and cream, bring to the boil; add uncooked dill pickles and pickle juice, salt to taste. Heat. : (The shredded pickles may also be added when cooked.) : Serve with potatoes, dropped noodles or cooked farina cooled and cut into cubes. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett From: Jeff Pruett Date: 16 Apr 97 From: Bobbieb1@aol.Com Date: 25 May 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 1 unknown Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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