{"id":5969,"slug":"hungarian-soup","title":"Hungarian soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a pound of lean beef","six onions","four tablespoonfuls of flour","three quarts of stock","a quart of tomatoes","a teaspoonful of caraway seeds","half as much marjoram","à large crushed garlic clove"],"ingredients_norm":["lean beef","onion","flour","stock","tomato","caraway seed","as much marjoram","garlic clove"],"steps":["Sauté half a pound of lean beef that has been cut into small cubes.","Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well.","Add three quarts of stock and a quart of tomatoes that have been strained through a sieve.","Simmer slowly for one hour.","Then add a teaspoonful of caraway seeds, half as much marjoram, and à large crushed garlic clove.","Cook for another half hour or longer, very slowly.","The stock should be made with a knuckle of veal and beef."],"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/39550","source_ref":"pg:39550:w110:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b746e34777cfc528ab72bf9b2915685c734ed69ce4d41818cca75843a193b0d8","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/hungarian-soup"}