{"id":6694,"slug":"beet-soup-russian-style","title":"BEET SOUP (RUSSIAN STYLE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two small beets","water","citric acid (sour salt)","a little sugar","a little salt","three-quarter cup of sour cream","sweet cream","two eggs"],"ingredients_norm":["beet","water","citric acid","little sugar","little salt","sour cream","sweet cream","egg"],"steps":["Cut two small beets in strips, cover with water and let cook until tender.","Add citric acid (sour salt) and a little sugar to make sweet and sour, a little salt, and three-quarter cup of sour cream.","Serve cold.","Sweet cream may be used and while hot gradually poured over the well-beaten yolks of two eggs, keeping the soup over the stove and stirring all the time until thick and smooth.","Remove from stove and serve cold."],"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:w8:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"715b6cdebf10fed1868dea5d010474a442c2ff4c6e91da8d409098363d09cc03","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/beet-soup-russian-style"}