Skip to main content
Main

Arpagyongy Kremleves

A creamy barley soup made with pork and veal bones, carrots, parsnip, and finished with a roux, cream, and egg yolk.

From the Recipes Wiki (Fandom) · 9 ingredients
Jump to recipe ↓

Why it works: Carrot and parsnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,097 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Arpagyongy Kremleves

Timeabout 2 hours

Ingredients

Directions

Make the broth

  1. Cook bones and vegetables in 1 1/2 quarts water for about 2 hours.

  2. Keep skimming the broth to remove scum.

  3. Strain the broth.

  4. Add enough water to bring the amount to 1 1/2 quarts again.

Make the soup

  1. Add barley to the broth and cook until it is soft.

  2. Make a roux with butter and flour.

  3. Cook the roux over low heat, stirring constantly, but do not let it become dark. Make sure the roux remains light.

  4. Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until smooth.

  5. Pour the roux into the soup and simmer it for 10 minutes.

  6. Puree the soup in a blender or through a sieve.

  7. Adjust the salt to taste.

Finish and serve

  1. Mix cream with egg yolk and put it in a soup tureen.

  2. Just before serving, pour hot creamed soup over the yolk and cream mixture.

Nutrition, whole recipe (rough)

1350Calories
60 gProtein
46 gFat
172 gCarbs

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
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Barley1 cup cooked (157g)193
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Parsnip1/2 cup (78g)55
Cream1 tbsp (15ml) heavy51
Carrot1 medium (61g)25
Salt1 tsp (6g)0
Vealnot 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 + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Parsnip + barleytop 5% of all pairs
    Smell alikestrong
    Cooked together52 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + barleytop 6% of all pairs
    Smell alikestrong
    Cooked together784 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Parsnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together669 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

Pork and veal bones
Release gelatin and flavour into the broth, giving the soup body and depth.
Pearl barley
Softens as it cooks, thickening the soup and adding a chewy texture.
Butter
Carries flavour and, with flour, forms the roux that thickens the soup.
Flour
Forms a roux with butter that thickens the soup smoothly.
Egg yolks
Enriches the soup with richness and body when combined with cream and hot soup.
Heavy cream
Adds fat for a smooth, rich mouthfeel in the finished soup.

The step that matters

Keep the roux light. Cooking the roux over low heat without letting it darken preserves its thickening power and a clean flavour. Stirring constantly prevents scorching, which would make the soup taste bitter and brown it.

Swap the parsnip

How well each one fits the dish's main ingredients (pork, veal, carrot, barley, butter, flour, milk):

  1. Potatofits better
  2. Leekfits better
  3. Turnipfits about as well
  4. Parsnipthe original

Fit is the average pairing score against pork, veal, carrot, barley, butter, flour, milk. 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.

You might also like

Carrot SoupCarrot Soup134 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesVeal PattiesVeal Patties50 recipes