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
Posted to MM-Recipes Digest V4 #146 by BobbieB1@aol.com on May 25, 1997
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