{"id":6698,"slug":"cold-sour-soup","title":"COLD SOUR SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a pound of sour grass (sorrel)","three potatoes","a bunch of young onions","salt","two tablespoons of sugar","a bit of sour salt","two well-beaten eggs"],"ingredients_norm":["sour grass","potato","young onion","salt","sugar","bit of sour salt","egg"],"steps":["Take a pound of sour grass (sorrel), remove leaves, wash well, cut and squeeze well.","Peel three potatoes, mince a bunch of young onions, salt and set on to boil.","When boiling add the sour grass and let boil well.","Add two tablespoons of sugar, and a bit of sour salt, let simmer a bit.","Afterward add two well-beaten eggs.","Do not boil this soup after adding the eggs.","This soup is to be eaten cold. It can be kept for some time in jars."],"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:w9:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"74e674ecb6573357b266e3d27ce23e045b1e9709ca6b18d070388575afd8ab1a","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/cold-sour-soup"}