Polish Dill Pickle Soup

Combine broth, carrots, potatoes, and celery in soup pot. Cook, covered over low heat until potatoes are tender, add pickles and cook 15 min. mix milk and flour until smooth, and add to soup mixing well. Bring to boil. Stirring till slightly thickened. Remove from heat. Beat eggs with sour cream until smooth. Keep soup warm, but not boiling. Add some of the soup to sour cream, then gradually add back to pot. Keep warm, but not boiling or it will curdle. Add salt and pepper to taste. Make approx.10 servings.