Zupa Kartoflana

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. Carrot + parsleytop 1% of all pairs
   Smell alikestrong
   Cooked together8,053 recipes

   Shared aroma: 2,4-decadienal (seaweed).

2. Celery + carrottop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

3. Celery + parsleytop 1% of all pairs
   Smell alikestrong
   Cooked together6,810 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

4. Potato + oniontop 3% of all pairs
   Smell alikemoderate
   Cooked together9,023 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Potato + carrottop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Potatoes

Break down during cooking to give the soup body and a thick, smooth texture.

Butter

Fat that is browned with flour to build a nutty flavour and make the thickening base.

Flour

Thickens the milk and butter mixture into a smooth roux that gives the soup body.

Top milk

Adds richness and creaminess and combines with the roux to thicken the soup.

Onion

Adds savoury sweetness and aroma as it cooks down into the vegetable base.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (potato, celery, carrot, parsley, butter, flour, milk):

1. Parsnipfits better
2. Leekfits better
3. Turnipfits better
4. Onionthe original

Fit is the average pairing score against potato, celery, carrot, parsley, butter, flour, milk. Candidates are from the same food group and used in at least 100 recipes.