Zupa Ogorkowa (Dill Pickle Soup)

• 2 1/2 quarts water
• 2 1/2 lbs pork spareribs
• 2 medium carrots, sliced
• 2 stalks celery, diced
• 2 bay leaves
• 10 peppercorns
• 1/2 teaspoon salt
• 3 medium potatoes, peeled, quartered and sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 4 medium dill pickles, peeled and grated
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream
• pickle juice (optional)

1. Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes.
2. Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use.
3. Add potatoes. Cook 20 minutes or until tender.
4. Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes.
5. Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil.
6. Serve hot. If soup is not sour enough, add dill pickle juice to taste.

water, pork spareribs, carrots, stalks celery, bay leaves, peppercorns, salt, potatoes, butter, dill pickles, flour, sour cream, pickle juice

Taken from www.food.com/recipe/zupa-ogorkowa-dill-pickle-soup-307535 (may not work)