{"id":6638,"slug":"beet-soup-russian-style-fleischig","title":"BEET SOUP--RUSSIAN STYLE (FLEISCHIG)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 large beet","1/2 pound onion","1 pound fat brisket of beef","water","3/4 cup sugar","a little citric acid","seasonings"],"ingredients_norm":["beet","onion","fat brisket of beef","water","sugar","little citric acid","seasoning"],"steps":["Cut one large beet and one-half pound of onion in thick pieces.","Put them in a kettle with one pound of fat brisket of beef.","Cover with water and let cook slowly two hours.","Add three-fourths of a cup of sugar and a little citric acid to make it sweet and sour.","Let cook another hour.","Season and serve hot."],"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:w4:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"195b91352c25a6a0a4b59b49bd68af33c3b67fb61cd5564e54134b472b6cee68","created_at":"2026-08-02T16:54:01Z","updated_at":"2026-08-02T16:54:01Z","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-fleischig"}