Polish Dill Pickle Soup Recipe

• 1 pound Beef Neck Bones
• 1 cup Mixed Vegetables
• 2 cups Dill Pickles (diced)
• 2 quarts Water
• 2 cups Potatoes (diced)
• 3 tbsp All-Purpose Flour
• 1 cup Milk
• Salt (to taste)

• Combine beef neck bones, vegetables and dill pickles in a large pot.
• Add water and cook for 45 minutes on medium heat.
• Add potatoes and stir well. Cook for 20 minutes till the potatoes turn soft.
• Remove the neck bones and increase the heat to medium-high.
• Take a small bowl and mix together flour and milk.
• Add the flour mixture gradually to the soup. Stir well.
• Cook while stirring continuously, until the mixture boils.
• Add salt to taste and serve hot.