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 ↓
Sarajevo Soup
Ingredients
Directions
Prepare
Cut the veal into cubes.
Heat butter or margarine in a frying pan and add meat and vegetables.
Keep on medium until the meat and the vegetables soften a bit and add flour.
Make the soup
Move the mixture into a pot, add water, okra, salt and pepper and boil.
Make a separate mixture of yolks and sour cream and add it to the boiling soup.
After this, do not boil anymore.
Serve
Serve the soup with lemon to add special aroma.
Nutrition, whole recipe (rough)
Counts 10 of 11 ingredients. The other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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.
-
Carrot + parsleytop 1% of all pairsSmell alikestrongCooked together8,053 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Okra + parsleytop 3% of all pairsSmell alikestrongCooked together206 recipes
Shared aroma: coumarin (sweet, hay).
-
Okra + oniontop 4% of all pairsSmell alikestrongCooked together715 recipes
Shared aroma: coumarin (sweet, hay).
-
Carrot + oniontop 6% of all pairsSmell alikemoderateCooked together21,601 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Okra + flourtop 7% of all pairsSmell alikestrongCooked together234 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the main protein and body of the soup as it cooks.
- Flour
- Thickens the soup by absorbing liquid and gelatinizing when heated.
- Sour cream
- Adds richness and a tangy acidity to the finished soup.
- Egg yolks
- Thicken the sour cream mixture gently and give the soup a creamy texture.
- Okra
- Releases mucilage that adds body and a slightly thick texture to the broth.
The step that matters
Adding the yolk and sour cream mixture. Egg yolks curdle and turn grainy if they boil. Stir a little hot soup into the yolks and sour cream first, then add it to the pot off the boil, as the recipe directs.
Swap the onion
How well each one fits the dish's main ingredients (veal, okra, butter, cream, flour, carrot, parsley):
- Turnipfits better
- Parsnipfits better
- Leekfits better
- Onionthe original
Fit is the average pairing score against veal, okra, butter, cream, flour, carrot, parsley. 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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