|Meats, cheese, bread, and eggs for Easter Soup.|
In a bowl, fork-blend 3/4 cup sour cream and raw egg with 2-3 tablespoons flour. Season to taste with salt and pepper. Blend 1 cup of warm broth and cream. Blend that into pot of stock. Cook until a gentle simmer. Do not boil (this will cause the cream to curdle). Add vinegar to taste. This soup should definitely be on the tart side so be sure to use enough vinegar.
The white barszcz should be served over a bowl of diced ham, the kielbasa from which the stock was made, hard-boiled egg slices, diced farmer's cheese, cubed rye bread, and a little freshly grated or prepared horseradish to taste.