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Soup

Russian Soup Without Meat

A meatless soup of julienned vegetables, beans, cabbage and peppers, finished with sour cream, parsley and dill.

From the Recipes Wiki (Fandom) · 13 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 ↓

Russian Soup Without Meat

Timea half hour

Ingredients

Directions

Prepare

  1. Julienne the carrot, parsley root and onion.

  2. Set to boil.

Make the soup

  1. After a few boils, add the beans cut into pieces and the julienned beet.

  2. Let boil for a half hour.

  3. Then add the cabbage and julienned peppers, salt and peeled, seeded and chopped tomatoes.

  4. Fry the flour in the oil, add vegetable liquid, and then mix all this with the soup.

Finish and serve

  1. When the vegetables are tender, add chopped parsley and dill.

  2. When serving, add a tablespoon of sour cream in each person's bowl.

Nutrition, whole recipe (rough)

973Calories
38 gProtein
28 gFat
144 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Beet1/2 cup (85g)35
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
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. Parsley + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

  3. Carrot + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together321 recipes

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

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

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

  5. Pepper + dilltop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 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

Flour
Thickens the soup slightly when fried in fat and stirred into the liquid.
Butter or lard
Fat used to fry the flour, carrying flavor and helping it cook smoothly.
Sour cream
Adds tang and creaminess when stirred into each bowl.
Cabbage
Adds bulk and a little sweetness as it softens in the broth.
Red beet
Colors the broth deep red and adds earthy sweetness.
Onion
Builds savory sweetness as it softens in the broth.

The step that matters

Frying the flour in fat. Cooking flour in fat removes its raw starch taste and helps it disperse smoothly. Adding the liquid gradually while stirring prevents lumps from forming in the soup.

Swap the green beans

How well each one fits the dish's main ingredients (carrot, parsley, onion, cabbage, pepper, butter, dill):

  1. Turnipfits better
  2. Potatofits better
  3. Parsnipfits better
  4. Green beansthe original

Fit is the average pairing score against carrot, parsley, onion, cabbage, pepper, butter, dill. 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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