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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

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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