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Estonian Cabbage Cream Soup

A creamy soup made with cabbage, carrots, zucchini, parsley root, soy flour, and heavy cream.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Estonian Cabbage Cream Soup

Ingredients

Directions

Make the soup

  1. In a soup pan, boil the cabbage and carrots until half soft.

  2. Add salt according to your taste, zucchini, and parsley root.

Finish and serve

  1. In a mixing bowl, beat the flour with cream.

  2. Slowly pour the mixture into the boiling soup, stirring constantly.

  3. Serve with butter and dill.

Nutrition, whole recipe (rough)

718Calories
20 gProtein
19 gFat
118 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Broccoli1 cup chopped (156g)55
Cream1 tbsp (15ml) heavy51
Carrot1 medium (61g)25
Cucumber1/2 cup sliced (52g)16
Soy Sauce1 tbsp (15ml)9
Dill5 sprigs fresh (1g) / 1 tsp dried4
Parsley1 tbsp chopped fresh (3.8g)1
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

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

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

  2. Dill + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

  3. Carrot + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together321 recipes

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

  4. Cabbage + dilltop 5% of all pairs
    Smell alikemoderate
    Cooked together47 recipes

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

  5. Cabbage + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together1,505 recipes

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

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

What each ingredient does

Heavy cream
Adds richness and a smooth, creamy body to the soup.
Soy flour
Thickens the cream mixture so the soup becomes lightly body-rich.
Cabbage
Forms the bulk of the soup and gives it its main vegetable flavor and texture.
Carrots
Add natural sweetness and color while softening into the soup.

The step that matters

Slowly pour the mixture into the boiling soup. Adding the cream and flour mixture slowly while stirring constantly keeps it dispersed. Dumping it in can cause lumps, because flour clumps when it hits hot liquid unevenly.

Swap the cabbage

How well each one fits the dish's main ingredients (cream, carrot, flour, dill, parsley, butter):

  1. Parsnipfits better
  2. Shallotfits better
  3. Potatofits better
  4. Cabbagethe original

Fit is the average pairing score against cream, carrot, flour, dill, parsley, butter. 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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