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Salad

Soue Ceeam Deessing Foe Boiled Beets

A sour cream dressing for boiled beets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Soue Ceeam Deessing Foe Boiled Beets

Ingredients

Directions

Make the dressing

  1. In a saucepan, combine sour cream and flour.

  2. Add a little weak vinegar and heat over medium heat.

  3. Boil until thickened.

Serve

  1. Pour the dressing over the diced and seasoned beets.

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.

  1. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  2. Cream + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together4,064 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Flour + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together8,652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Sour cream
Provides creamy body, richness and a mild tang to the dressing.
Flour
Thickens the dressing as its starch swells when heated and boiled.
Beets
Form the main vegetable, and the dressing is poured over them.

The step that matters

Boil until thickened. Flour starch only swells fully and thickens the dressing when it reaches a boil, and boiling also cooks out the raw flour taste. Heat should be controlled so the sour cream does not split.

“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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