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Kapros Zoldbabfozelek

A Hungarian stew of green beans cooked with onions, dill, and a vinegar-sugar sauce.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Vinegar and dill work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 659 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Kapros Zoldbabfozelek

Ingredients

Directions

Prepare the beans

  1. Cook beans in salted water until tender, not soft.

Make the sauce

  1. Melt lard or butter.

  2. Add onions and sauté until limp.

  3. Add chopped dill.

  4. Add flour and make a roux.

  5. Add 1 cup of water.

  6. Add sugar.

  7. Add vinegar.

  8. Stir while the sauce thickens.

Combine

  1. Add drained beans and mix.

  2. If too thick, add a little more water.

Nutrition, whole recipe (rough)

803Calories
16 gProtein
26 gFat
124 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Dill5 sprigs fresh (1g) / 1 tsp dried4
Vinegar1 tbsp (15ml) distilled3

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. Vinegar + dilltop 11% of all pairs
    Smell alikemoderate
    Cooked together659 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Green beans + dilltop 11% of all pairs
    Smell alikemoderate
    Cooked together21 recipes

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

  3. Onion + dilltop 12% of all pairs
    Smell alikemoderate
    Cooked together1,639 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Green beans + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together334 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green beans
Form the body of the stew, cooked until tender but not soft.
Flour
Thickens the sauce as it forms a roux with the melted fat.
Lard or butter
Carries the onions and flour and adds richness to the sauce.
Onion
Softens into the fat, adding savory depth to the sauce.
Vinegar
Adds acidity that sharpens the flavour of the sauce.
Sugar
Balances the sharpness of the vinegar with a touch of sweetness.

The step that matters

Make the roux and stir while the sauce thickens. Flour must cook in the melted fat so it thickens smoothly without lumps. Stirring while the sauce thickens keeps the flour evenly dispersed and prevents scorching on the bottom of the pan.

Swap the green beans

How well each one fits the dish's main ingredients (butter, flour, onion, vinegar, sugar, dill):

  1. Mustardfits better
  2. Shallotfits better
  3. Chivefits better
  4. Green beansthe original

Fit is the average pairing score against butter, flour, onion, vinegar, sugar, 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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