Cherry Borscht

In a large saucepan or soup pot, place canned beets with juice, carrots, cherries and broth. Bring to a boil then simmer until carrots are tender. Add vinegar and sugar then cool slightly.

Using half at a time, puree in a blender until smooth, then return to saucepan. Bring back up to a boil.

In a two cup measure or small bowl, stir together sour cream and flour. Add 1/2 cup hot soup to sour cream and stir until smooth. Add another 1/2 cup and stir again then stir into soup. Continue stirring until well blended.

Serve soup hot or cold.