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Beef Soup I

A hearty beef soup with carrots, parsley root, celery root, green pepper, onion, and optional juniper berries and bay leaf.

From the Recipes Wiki (Fandom) · 11 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 ↓

Beef Soup I

Time3 hours

Ingredients

Directions

Make the broth

  1. Set the beef and cold water to boil.

  2. Let the pot uncovered until the liquid starts foaming.

  3. Remove the foam periodically with a slotted spoon until foaming stops.

  4. Add the vegetables, juniper berries, bay leaf, and a little salt.

  5. Cover the pot almost but not completely and let it boil at low temperature for 3 hours.

  6. When it is ready, strain the soup into another pot.

Serve

  1. Serve with the desired accompaniment (noodles, dumplings, rice, etc.)

Nutrition, whole recipe (rough)

565Calories
34 gProtein
16 gFat
69 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Beef100g cooked250
Rice1 cup cooked (158g) white206
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Celery1 stalk (40g)6
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Dumplingnot 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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 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

Beef
Releases flavor and gelatin into the water, giving the broth body and savoury depth.
Carrots
Add natural sweetness and aroma to the broth as they cook.
Onion
Adds savoury depth and aroma to the broth.
Celery root
Contributes earthy aroma and savoury flavour to the broth.
Parsley root
Adds earthy, herbal aroma to the broth.

The step that matters

Skimming the foam. Foam is coagulated protein and impurities rising from the beef. Removing it regularly keeps the broth clear and clean-tasting. Skim until foaming stops.

Swap the onion

How well each one fits the dish's main ingredients (beef, carrot, parsley, celery, pepper, rice):

  1. Parsnipfits better
  2. Turnipfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against beef, carrot, parsley, celery, pepper, rice. 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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