Polish Summer Barshch (Borscht)

A delicious change from the usual cold summer soups. Posted by request from the "Art of Polish Cooking".

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 5  cups beef broth
• 1 (1 lb) can beet, chopped,liquid reserved
• 2  tablespoons instant flour
• 1⁄4 cup  cold water
• 2  large dill pickles, diced
• 1  cup  brine, from pickle jar
• 1  cup sour cream
• 1  tablespoon  chopped fresh dill
• 2  tablespoons  chopped green onions
• 1⁄2 teaspoon sugar
•  salt
• 4  hard-boiled eggs, chopped

Directions

1. Combine beef broth, beets and beet liquid in a large pot and heat.
2. Mix flour and water, add to the pot and bring to a boil.
3. Chill, add remaining ingredients except eggs and refrigerate.
4. Serve very cold topped with chopped eggs.