{"id":6639,"slug":"borsht","title":"BORSHT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["red beetroots","water","lemon juice","sugar","salt","yolks of eggs","home-made beef stock (optional)"],"ingredients_norm":["red beetroot","water","lemon juice","sugar","salt","egg yolk","home made beef stock"],"steps":["Take some red beetroots, wash thoroughly and peel.","Boil them in a moderate quantity of water from two to three hours over a slow fire, until a strong red liquor is obtained.","Strain off the liquor.","Add lemon juice, sugar, and salt to taste.","When it has cooled a little, stir in sufficient yolks of eggs to slightly thicken it.","May be used either cold or hot.","In the latter case, a little home-made beef stock may be added to the beet soup."],"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:w4:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"14158ff92ba8c788d5099a393ec68abd538558cf749a1e12f779a046eff06e92","created_at":"2026-08-02T16:54:01Z","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/borsht"}