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Soup

Beef Soup

A Jamaican beef soup with bones, vegetables, yams, cho cho, and seasonings simmered to a medium consistency.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pumpkin and yam share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 26 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Ingredients

Directions

  1. Boil soup bones in 2 qts. water (about 30 minutes in pressure cooker).

  2. Cut up vegetables, yam and cho cho and add with seasonings to soup.

  3. Add dumplings if desired.

  4. Simmer uncovered until yam is cooked and soup reaches a medium consistency.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pumpkin + yamtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together26 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Turnip + yamtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together12 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Yam + thymetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together22 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Soup bones or stewing steak
Releases flavor and gelatin into the broth, giving body and savory depth.
Yellow yam
Starch that softens during simmering and thickens the broth to a medium consistency.
Pumpkin
Breaks down partly as it cooks, adding sweetness and body to the broth.
Carrots
Hold their shape while adding sweetness and color to the soup.

The step that matters

Simmer uncovered until the yam is cooked. Yam needs enough time to soften fully, and simmering uncovered lets some liquid evaporate so the soup thickens to the intended consistency. Stopping early leaves hard starch and a thin broth.

Flavor stand-ins for the pumpkin

How well each one fits the dish's main ingredients (carrot, turnip, yam, thyme):

  1. Limebetter flavor fit
  2. Lemonbetter flavor fit
  3. Orangebetter flavor fit
  4. Pumpkinthe original

Fit is the average pairing score against carrot, turnip, yam, thyme. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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