Beet Soup(Borscht) - cooking recipe

Ingredients

2 medium beets
2 medium potatoes
2 c. water
2 Tbsp. sour cream
1 Tbsp. flour
1 Tbsp. vinegar
salt

Preparation

Cook beets, skins on, until tender, approximately 1 hour. Remove skins when cooled.
Peel potatoes; cube and boil until done in 2 cups water.
Salt to taste.
Grate beets (using large holes on the grater).
Add beets to potatoes; simmer 10 minutes combined. Into a cup, put sour cream, flour and vinegar.
Mix until smooth, approximately 2 tablespoons broth may be added.
Pour sour cream mixture into soup.
Bring to boiling point, but do not boil.