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Rosehip Soup

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

From the Wikibooks Cookbook · 6 ingredients
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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

6–8

Ingredients

Directions

Prepare the pulp

  1. Rinse the rosehips.

  2. Crush the dried hips.

  3. Boil in water until 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 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. 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

Rosehips
Provide the main flavour and the pulp that gives the soup its body.
Potato flour
Thickens the soup as its starch swells when heated.
Sugar
Adds sweetness that balances the tartness of the rosehips.
Almonds
Add a nutty flavour and a bit of texture to the soup.

The step that matters

Thickening with potato flour. Mix the potato flour with cold water first so it disperses without lumps. Stir while bringing the soup to a boil so the starch swells evenly and thickens the soup smoothly.

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.

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