In a large pot, bring water, broth, garlic, and sausage to a boil. Simmer 10 minutes. Add potatoes; bring to a boil again and simmer 15 more minutes. Cool.

Pour most of the broth into a second pan (leaving behind the solid ingredients). Whisk the flour into 1/2 cup of the sour cream, then add the remaining sour cream. Whisk this mixture slowly into the broth, while slowly heating. Do NOT allow the sour cream and broth to boil. After whisking in sour cream, add beans and simmer (but do NOT boil) for 10 minutes.

Slice sausage thinly and return to first pot. Add contents of second pot. Add vinegar to taste. Stir.

This may taste better if left to refrigerate overnight.

Serve with crusty white bread and horseradish, dipping the sausage into the horseradish.

Try adding sliced mushrooms at the point where the potatoes are added.