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Vegetable Kapama

A Bulgarian vegetable stew made with onions, potatoes, carrots, celery, parsley, tomato paste, flour, and sunflower oil.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Vegetable Kapama

Ingredients

Directions

Make the stew

  1. Drop the finely chopped onions, sliced potatoes and carrots, celery cut into cubicles, and parsley root into 0.5 liter of boiling water.

  2. Add the salt, the tomato paste (dashed with a small cup of warm water), and the flour (preheated in a dry pan and dashed with a small cup of lukewarm water).

  3. Add the oil, stir the mixture, cover with a lid, and stew over low heat until the water has evaporated.

Serve

  1. Serve sprinkled with black pepper.

Nutrition, whole recipe (rough)

720Calories
21 gProtein
2 gFat
156 gCarbs

Counts 9 of 12 ingredients. The other 3 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
Potato1 medium (173g) baked161
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Celery1 stalk (40g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Teanot in our table0
Sunflower Oilnot in our table0
Coffeenot 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  4. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

  5. Parsley + sunflowertop 5% of all pairs
    Smell alikestrong
    Cooked together256 recipes

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

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

What each ingredient does

Flour
Thickens the cooking liquid into a looser, creamier body as it is stirred in.
Tomato paste
Adds concentrated savory flavor and a deeper color to the stew.
Sunflower oil
Adds fat that carries flavor and gives the vegetables a richer mouthfeel.
Potatoes
Starch from the potatoes softens during stewing and helps give the dish body.

The step that matters

Stewing until the water has evaporated. Cooking low and covered lets the vegetables soften fully, and the flour and tomato paste blend into the liquid. Evaporating the water concentrates the flavor, but too much heat can scorch the bottom of the pan.

Swap the onion

How well each one fits the dish's main ingredients (potato, parsley, pepper, tea, tomato, flour, sunflower):

  1. Carrotfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against potato, parsley, pepper, tea, tomato, flour, sunflower. 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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