Polish Pickle Soup
Becky Friedbauer, Nekoosa
3 lbs. pork shank
1/2 gallon water
1 potato, diced
1 onion, diced
1/4 head cabbage, coarsely chopped
1/2 cup pickle juice
2 kosher dill pickles, chopped**
1 tsp. dill weed
Salt and pepper, to taste
Bouquet Garne (spices tied in cheese cloth):
3 peppercorns
1 tsp. pickling spice
1 bay leaf
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Simmer pork shanks in 1/2 gallon water with bouquet garne
until pork is tender. Remove meat from bones and reserve.
Bring water back up to 1/2 gallon, then add potatoes, onion,
cabbage, pickle juice, dill pickles, dill weed, salt and
pepper, and reserved meat. Simmer for 1 hour.
**Note: The kosher dills are the overnight variety, briefly
pickled and still crisp.
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