Name: Soup From Stock
Ingredients: stock (as needed); seasoning (to taste); water (as needed); potatoes (peeled and sliced); cabbage (parboiled and drained); other vegetables (sliced or finely chopped)

Why it works: Potato and cabbage work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 275 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Soup From Stock

Ingredients

stock (as needed)
seasoning (to taste)
water (as needed)
potatoes (peeled and sliced)
cabbage (parboiled and drained)
other vegetables (sliced or finely chopped)

Directions

Prepare

If using jelly stock, scrape the sediment from the bottom.
Soak the sliced potatoes in salt water for 30 minutes.
Parboil and drain the cabbage.

Make the soup

Add seasoning, water, and vegetables to the stock.
Add all prepared vegetables to the soup.
Boil until thoroughly dissolved.
Strain through a colander and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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.

Potato + cabbagetop 9% of all pairs

Smell alikemoderate

Cooked together275 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: Starch that softens during simmering, adding body to the broth.
Cabbage: Vegetable that softens and adds mild sweetness and bulk to the soup.

“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.