Polish Dill Pickle Soup

Recipe by Sarah_Jayne
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups vegetable stock
  • 1 12
    lbs pork steak, trimmed of fat, bones reserved, meat cut into 1-inch cubes
  • 4
    large dill pickles, chopped
  • 23
    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
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DIRECTIONS

  • Place stock in a 5- to 6-quart soup pot.
  • Add pork, reserved bones, pickles and pickle juice.
  • 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.
  • Remove bones.
  • Add potatoes and ketchup.
  • 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.
  • Ladle into warm bowls and serve with rye brea if you wish.
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