{"id":7936,"slug":"pesach-borsht","title":"PESACH BORSHT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["twenty pounds of beet-root","water","beaten whole eggs","a little of the unboiled borsht"],"ingredients_norm":["twenty pounds of beet root","water","whole egg","little of the unboiled borsht"],"steps":["About three weeks before Pesach take twenty pounds of beet-root, which must be thoroughly washed and scraped.","Place the whole in a six-quart crock, cover with water.","Place the cover on the crock and over this cover put a clean cloth.","When ready for use the liquor is boiled with any relishes and spices that are liked and may be used either hot or cold.","Boil as much as required for the meal, for twenty minutes or longer if desired, and thicken with beaten whole eggs that have been mixed with a little of the unboiled borsht, add the hot soup and serve. Do not boil after adding the eggs.","To two quarts of borsht take three eggs."],"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:w109:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6e0ef3eb151fd72dc9db2ebff0b67e461f491ef8552f9ff21e22f0de3ac6ecf0","created_at":"2026-08-02T17:05:39Z","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/pesach-borsht"}