{"id":6652,"slug":"green-kern-soup","title":"GREEN KERN SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of green kern","water","two pounds of soup meat","a carrot","an onion","a stalk of celery","a sprig of parsley","one or two tomatoes","a potato","salt","pieces of toasted bread"],"ingredients_norm":["green kern","water","soup meat","carrot","onion","celery","parsley","tomato","potato","salt","toasted bread"],"steps":["Soak one-half cup of green kern in a bowl of water over night.","Put on two pounds of soup meat, add a carrot, an onion, a stalk of celery, a sprig of parsley, one or two tomatoes, a potato, in fact any vegetable you may happen to have at hand.","Cover up closely and let it boil slowly over a low heat three or four hours.","Put the green kern on to boil in water slightly salted, as it boils down keep adding soup stock from the kettle of soup on the stove, always straining through a hair sieve, until all has been used.","Serve as it is or strain through a colander and put pieces of toasted bread into the 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:w5:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"992a212d16a7f3fd39ac692e4560d910d1872b69a92c6de06f9a38d568ce158f","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/green-kern-soup"}