Beet Soup Or Borsch

• 4 qt. stock (from pork neck bones or spareribs)
• 4 cans sliced or julienne beets or 2 large bunches fresh beets, cooked and sliced
• 1 pt. sour cream
• 4 Tbsp. flour (and water to make a paste)
• vinegar to taste
• salt and pepper

1. Add the sliced beets with juice to the stock with a tablespoon or two of vinegar.
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. 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. Make sure the soup is not boiling.
5. If soup is still too sweet, add another tablespoon or two of vinegar or dill pickle juice.

stock, julienne beets, sour cream, flour, vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791790 (may not work)