Ingredients
- 1 1/2 soup bones
- 240 ml dill pickle juice
- 240 ml sour cream
- 240 gr mixed vegetables
- 75 gr dill pickles
- 32 gr flour
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
