Polish Pickle Soup

Ingredients: 6 cups of vegetable stock 1 1/2 pounds beef, cubed 4 large dill pickles, chopped 2/3 cup liquid from pickles or water 6 medium red potatoes, peeled and cut into 1/2-inch cubes 14 ozs tomato sauce 2 teaspoons sugar Salt and black pepper fresh dill, for garnish Sour cream, for garnish Directions: 1) Place stock in a 5- to 6-quart soup pot. Add beef, pickles and pickle juice. 2) Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until beef is tender. 3) Add potatoes, tomato sauce and sugar. 4) Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. 5) Adjust seasonings. 6) Ladle into bowls and garnish with a dollop of sour cream and sprig of fresh dill Tip: Serve with toasted Rye Bread