Why it works: Carrot and parsnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,097 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓
Shabbat Soup
Ingredients
Directions
Make the broth
Place turkey neck in large soup pot and cover it with water.
Boil for 15-20 minutes, then scrape and discard any froth.
Add vegetables and spices, bring it to a boil, and simmer on medium heat for 1 hour.
Finish and serve
Add pumpkin, parsley and dill, then cook for another 1/2 hour.
When cool, strain soup.
Add back cut-up vegetables (pieces of carrot, zucchini, onion, parsnip).
Serve with noodles and/or soup nuts.
Nutrition, whole recipe (rough)
Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 10 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Soup | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Carrot + parsniptop 1% of all pairsSmell alikestrongCooked together1,097 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
-
Carrot + parsleytop 1% of all pairsSmell alikestrongCooked together8,053 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Parsley + dilltop 1% of all pairsSmell alikestrongCooked together669 recipes
Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).
-
Carrot + celerytop 1% of all pairsSmell alikestrongCooked together10,173 recipes
Shared aroma: myristicin (spice, warm).
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Celery + parsleytop 1% of all pairsSmell alikestrongCooked together6,810 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Turkey neck
- Releases meat flavor and gelatin into the broth as it simmers.
- Carrots
- Add natural sweetness and body to the broth.
- Zucchini
- Softens during simmering, adding mild vegetable flavor and body.
- Onions
- Contribute savory depth and aroma to the broth.
- Parsnips
- Add earthy sweetness and substance to the soup.
The step that matters
Skimming the froth after the first boil. Foam rises from proteins and impurities released by the meat. Removing it keeps the broth clearer and cleaner-tasting.
Swap the pumpkin
The recipe marks pumpkin as optional. How well each one fits the dish's main ingredients (turkey, carrot, celery, onion, parsnip, parsley, dill):
- Lemonfits better
- Limefits better
- Avocadofits better
- Pumpkinthe original
Fit is the average pairing score against turkey, carrot, celery, onion, parsnip, parsley, dill. Candidates are from the same food group and used in at least 100 recipes.
“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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