Polish Dill Pickle Soup

• 6 cups vegetable stock
• 1 1/2 lbs pork steak, trimmed of fat, bones reserved, meat cut into 1-inch cubes
• 4 large dill pickles, chopped
• 2/3 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

1. Place stock in a 5- to 6-quart soup pot.
2. Add pork, reserved bones, pickles and pickle juice.
3. 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.
4. Remove bones.
5. Add potatoes and ketchup.
6. 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.
7. Ladle into warm bowls and serve with rye brea if you wish.

vegetable stock, pork steak, dill pickles, pickle juice, red potatoes, ketchup, salt

Taken from www.food.com/recipe/polish-dill-pickle-soup-307240 (may not work)