Polish Summer Barshch (Borscht) - cooking recipe

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

Preparation

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