Beet Soup(Borscht)

1. 1

   Cook beets, skins on, until tender, approximately 1 hour. Remove skins when cooled.

2. 2

   Peel potatoes; cube and boil until done in 2 cups water.

3. 3

   Salt to taste.

4. 4

   Grate beets (using large holes on the grater).

5. 5

   Add beets to potatoes; simmer 10 minutes combined. Into a cup, put sour cream, flour and vinegar.

6. 6

   Mix until smooth, approximately 2 tablespoons broth may be added.

7. 7

   Pour sour cream mixture into soup.

8. 8

   Bring to boiling point, but do not boil.

No additional tips available.