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Soup

Bread Soup and Meat Dumplins

A soup made with minced beef and bread dumplings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Soup and Meat Dumplins

Ingredients

Directions

Make the dumplings

  1. Mix the minced beef with the semel bread.

  2. Add the fine flour and salt to the mixture.

  3. Incorporate the sweet herbs.

  4. Form the mixture into dumplings.

Cook

  1. Boil the dumplings in water until cooked through.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Beef + wheaten breadtop 26% of all pairs
    Smell alikelow
    Cooked together36 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Wheaten bread + flourtop 31% of all pairs
    Smell alikelow
    Cooked together100 recipes

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Minced beef
Provides the main protein and savoury body of the dumplings.
Semel bread
Adds bulk and moisture that help the dumplings hold together.
Fine flour
Binds the mixture and helps it set firm when cooked.

The step that matters

Boil the dumplings in water until cooked through. Boiling cooks the meat and flour mixture evenly through. Dumplings that are not fully cooked inside stay raw in the centre and can be unsafe to eat, so check the centre before serving.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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