Given the background description of some cooking related query, summarize the question into a title

Q: Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste?Can I use my potatoes or carrots if they already has some roots...?How about when my onion is sprouting?

A: Are vegetables poisonous if they have roots, are sprouting or are many weeks old?
****
Q: I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with and without starch and it just did not work - it's either too watery, or when reduced to a proper texture it's like sugar paste with orange flavoring.How can I enjoy the flavor of orange juice on meat as a condiment while reducing it's wateriness?

A: How do I concentrate the flavor in orange juice?
****
Q: My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart flavor.What would cause this to happen? Is it safe to eat?The soup was made from:Chicken brothGround turkeyHamBroccoli Green beansOnion

A:
My soup tastes tart... Is it safe to eat?
****