Rosolli Salad

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. Potato + oniontop 3% of all pairs
   Smell alikemoderate
   Cooked together9,023 recipes

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

2. Carrot + beetroottop 4% of all pairs
   Smell alikestrong
   Cooked together699 recipes

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

3. Potato + carrottop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

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

4. Potato + beetroottop 6% of all pairs
   Smell alikestrong
   Cooked together330 recipes

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

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

Potatoes

Form the bulk of the salad, holding their shape when cut into cubes.

Carrots

Add sweetness, firm texture and colour to the cubed salad.

Beetroot

Provides the main colour and an earthy sweetness to the salad.

Cream

Makes a rich, smooth dressing that coats the vegetable cubes.

Vinegar

Adds acidity that balances the sweetness of the cream and vegetables.

The step that matters

Swap the white pepper

How well each one fits the dish's main ingredients (potato, carrot, beetroot, onion, cream, vinegar, sugar):

1. Garlicfits better
2. Dillfits better
3. Celeryfits better
4. White pepperthe original

Fit is the average pairing score against potato, carrot, beetroot, onion, cream, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.