Skip to main content
Main

Rosehip Soup

A soup made from fresh rosehips, water, rosehip pulp, sugar, potato flour, and almonds.

From the Recipes Wiki (Fandom) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rosehip Soup

Ingredients

Directions

Prepare the pulp

  1. Rinse the rosehips.

  2. Crush dried hips.

  3. Boil in water till soft.

  4. Press through a colander.

  5. Measure the pulp and dilute with water if necessary.

Make the soup

  1. Bring the pulp to a boil and add sugar.

  2. Add more sugar if it is too tart.

  3. Mix potato flour with some cold water.

  4. Thicken the soup while you stir and bring to a boil.

  5. Add blanched and shredded almond.

Nutrition, whole recipe (rough)

672Calories
18 gProtein
2 gFat
145 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Potato + almondtop 10% of all pairs
    Smell alikemoderate
    Cooked together337 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Rosehip pulp
Provides the main fruity flavour and body of the soup.
Sugar
Sweetens and balances the natural tartness of the rosehips.
Potato flour
Thickens the soup as it is stirred and brought to a boil.
Almonds
Add texture and a mild nutty flavour.

The step that matters

Thicken the soup while you stir and bring to a boil. Potato flour must be mixed with cold water first and stirred into hot soup so it disperses evenly. Added dry or lumpy, it clumps and the soup thickens unevenly.

Swap the potato

How well each one fits the dish's main ingredients (sugar, flour, almond):

  1. Arrowrootfits better
  2. Beetrootfits better
  3. Sweet potatofits better
  4. Potatothe original

Fit is the average pairing score against sugar, flour, almond. 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

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesAlmond SoupAlmond Soup60 recipesPotato ChipsPotato Chips53 recipes