Name: Kopustu Sriuba Su Jautienos Kaulais
Ingredients: 3 to 4 lbs beef soup bones; 2 lbs sauerkraut; 1/2 medium head cabbage, shredded; 1 bay leaf; 2 Tbsp vegetable oil; 2 medium onions, chopped; approx 28 oz canned tomatoes; 1 large potato, diced; salt and pepper to taste

Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Kopustu Sriuba Su Jautienos Kaulais

Time90 minutes

Ingredients

Directions

Make the stock

Wash soup bones and place them in a large saucepan.
Cover with 4 quarts water and add salt.
Bring to a boil and remove scum.
Continue boiling, covered, for 90 minutes.
Remove bones and drain stock.

Build the soup

Drain sauerkraut, reserving juice.
Add cabbage, sauerkraut, bay leaf, and pepper to the stock in the saucepan and cook, covered, for 30 minutes.
In a skillet, heat oil and cook onions until soft, then add the onions to the soup.
Mash tomatoes and add them to the soup along with potato.
Cook soup until potato begins to break apart and thicken soup.
Stir in sauerkraut juice, if desired, and if juice is added, continue cooking for an additional 30 minutes.

Nutrition, whole recipe (rough)

659Calories

36 gProtein

30 gFat

65 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Black Pepper	1 tsp ground (2.3g)	6
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Soup	not in our table	0
Sauerkraut	not in our table	0

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.

Onion + potatotop 3% of all pairs

Smell alikemoderate

Cooked together9,023 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Tomato + potatotop 5% of all pairs

Smell alikestrong

Cooked together2,798 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Cabbage + peppertop 5% of all pairs

Smell alikemoderate

Cooked together4,081 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beef + oniontop 7% of all pairs

Smell alikemoderate

Cooked together17,092 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Tomato + peppertop 7% of all pairs

Smell alikemoderate

Cooked together17,923 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

Beef soup bones: Release collagen and flavor into the water, giving the stock body and richness.
Sauerkraut: Adds sourness and tang that brightens the broth.
Cabbage: Adds bulk and a mild sweetness as it softens in the broth.
Onions: Soften and sweeten as they cook, building a savory base.
Canned tomatoes: Add acidity and body, thickening the broth with their pulp.
Potato: Breaks down during simmering, helping to thicken the soup.

The step that matters

Simmer the potato until it begins to break apart. Starch from the potato releases as it breaks down, which thickens the soup. Undercooked potato stays firm and leaves the broth thin, while overcooking can make it mushy.

Swap the cabbage

How well each one fits the dish's main ingredients (beef, onion, tomato, potato, pepper):

Capsicumfits better
Carrotfits better
Okrafits better
Cabbagethe original

Fit is the average pairing score against beef, onion, tomato, potato, pepper. 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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Kopustu Sriuba Su Jautienos Kaulais