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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It sounds strange but I have been told by Polish friends about dill pickle soup in the past so it has to be worth a try if only to try something different. Ingredients:
6 cups vegetable stock |
1 1/2 lbs pork steak, trimmed of fat, bones reserved, meat cut into 1-inch cubes |
4 large dill pickles, chopped |
2/3 cup pickle juice or 2/3 cup water |
6 medium red potatoes, peeled and cut into 1/2-inch cubes |
1 cup ketchup |
salt and black pepper |
Directions:
1. Place stock in a 5- to 6-quart soup pot.
2. Add pork, reserved bones, pickles and pickle juice.
3. Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
4. Remove bones.
5. Add potatoes and ketchup.
6. Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
7. Ladle into warm bowls and serve with rye brea if you wish.
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