Zupa Ogorkowa (Dill Pickle Soup) - cooking recipe

Ingredients

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)

Preparation

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.
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.
Add potatoes. Cook 20 minutes or until tender.
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.
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.
Serve hot. If soup is not sour enough, add dill pickle juice to taste.