Beet Soup Or Borsch

1. 1

   Add the sliced beets with juice to the stock with a tablespoon or two of vinegar.

2. 2

   In a separate bowl, mix the flour and water to make a paste and add to the sour cream, stirring or mixing with an eggbeater.

3. 3

   The trick to not getting lumpy sour cream in soup is to add some hot soup (not boiling) to the flour mixture, a ladle at a time, stirring or mixing as you do this, for 6 or 7 ladles. Add this mixture to the pot of soup, stirring while adding.

4. 4

   Make sure the soup is not boiling.

5. 5

   If soup is still too sweet, add another tablespoon or two of vinegar or dill pickle juice.

* Per serving · 4 servings · Values may vary.