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Potato and Cabbage Soup

A hearty soup of onion, carrots, celery, cabbage, potatoes, beet roots, and meat stock, finished with cream.

From the Wikibooks Cookbook · 14 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Potato and Cabbage Soup

Serves 4
Time15 minutes

Ingredients

Directions

Make the base

  1. Sauté onion lightly in oil.

  2. Add carrots and celery and continue to sauté.

  3. Add flour and continue to sauté.

  4. Add tomato sauce and a few tablespoons of stock slowly, stirring continuously.

  5. Cook over low heat until the sauce is ready.

Simmer and serve

  1. Boil the remaining stock and add cabbage.

  2. Add vinegar and cook for 15 minutes.

  3. Add potatoes and beet roots and cook for another 5 minutes.

  4. Season with salt and pepper.

  5. Serve hot, covered with a tablespoon of cream for each dish.

Nutrition, whole recipe (rough)

1084Calories
26 gProtein
33 gFat
175 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Broccoli1 cup chopped (156g)55
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Beet Root1/2 cup (85g)35
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Celery Stalks1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Meatnot 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 Wikibooks Cookbook.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  4. Celery + cabbagetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,840 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + carrottop 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

Flour
Thickens the sauce base as it cooks in the fat.
Cabbage
Adds bulk and a tender-crisp texture to the soup.
Potatoes
Soften during cooking and give the soup body and starch.
Vinegar
Adds acidity that brightens the flavor of the vegetables.
Cream
Adds richness and a smooth, mellow finish to each serving.

The step that matters

Cook the flour into the sauté. Flour must be cooked in the hot fat and stirred well before liquid is added, so it thickens smoothly without lumps or a raw starchy taste.

Swap the cabbage

How well each one fits the dish's main ingredients (onion, carrot, celery, flour, tomato, sauce, meat):

  1. Turnipfits better
  2. Okrafits better
  3. Capsicumfits better
  4. Cabbagethe original

Fit is the average pairing score against onion, carrot, celery, flour, tomato, sauce, meat. 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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