• Meat stock and beet kwas
• 1 cup sour cream
• 1 tablespoon flour

Make a smooth paste of the flour and sour cream. Bring meat stock and beet kwas to boiling point and quickly stir in the sour cream and flour mixture. Bring to boiling point again and serve. Hard-cooked eggs cut in quarters, small pieces of sausage or other meat are sometimes put into the soup tureen. You may add strips of the beet which has been cooked with the stock.