{"id":6660,"slug":"barley-soup","title":"BARLEY SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of barley","two onions","one-half cup of carrots","one teaspoon of salt","pepper to taste","two quarts of water","soup","one-half cup of celery root"],"ingredients_norm":["barley","onion","carrot","salt","pepper","water","soup","celery root"],"steps":["Take one cup of barley, two onions cut fine, one-half cup of carrots diced, one teaspoon of salt, pepper to taste; add two quarts of water and simmer two or three hours.","When water has evaporated add soup; if you are making fresh soup, keep adding the \"top soup,\" strained, to the barley and let boil until tender.","One-half cup of celery root boiled with the barley improves the flavor."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w6:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dbf359b3edc010b7d0e99264adbab00e8470e48c2fc769dff4200f196b834db4","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/barley-soup"}