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Broth with Meat Pies

A beef broth made with vegetables and juniper berries, served with meat pies or pancakes.

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 ↓

Broth with Meat Pies

Ingredients

Directions

Make the broth

  1. Set the beef to boil with the cold water.

  2. Remove foam, add the cleaned and quartered vegetables, juniper berries and bay leaf.

  3. Cover and let boil at low temperature for an hour.

  4. Add salt and let boil for another two hours.

Finish and serve

  1. Remove the vegetables.

  2. Remove the meat which will be used as filling for the pies.

  3. Strain and degrease the soup.

  4. Serve in cups with meat pies like Dough, French I or Dough, French II or with Pancakes with meat.

Nutrition, whole recipe (rough)

328Calories
28 gProtein
15 gFat
18 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Beef100g cooked250
Onion1 medium (110g)44
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

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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Beef
Releases flavour and gelatin into the water, giving the broth body and savoury depth.
Juniper berries
Adds a resinous, aromatic flavour to the broth.
Bay leaf
Contributes a subtle herbal aroma to the broth.

The step that matters

Remove the foam. Foam is coagulated protein and impurities that rise as the water heats. Skimming it before the long simmer keeps the broth clear and prevents bitter or cloudy flavours.

Swap the onion

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

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

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