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Soup

Soup From a Cold Roast Bone

A soup made by simmering a cold roast bone with meat, barley, sugar, pepper, salt, and optional vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Barley and pepper work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Soup From a Cold Roast Bone

Ingredients

Directions

Make the broth

  1. Fill a soup pot with cold water and add the roast bone and meat.

  2. Wash the pearl barley and add it to the pot.

  3. Bring the soup to a boil and skim off any foam.

  4. Remove the pot from heat and let it sit on the stove.

Finish the soup

  1. One hour before dinner, add brown sugar, pepper, and salt.

  2. If desired, add vegetables.

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. Barley + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together897 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Meat + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together224 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Barley + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + peppertop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and pepper barely smell alike, yet cooks put them together in 19,401 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Roast bone
Releases collagen and flavour into the water, giving the broth body and savoury depth.
Pearl barley
Absorbs liquid as it cooks, thickening the soup and adding a chewy texture.
Brown sugar
Adds a touch of sweetness that rounds out the savoury broth.

The step that matters

Skimming the foam after boiling. Foam is made of coagulated proteins and impurities that can turn the broth cloudy and taste bitter if left in. Skimming it off early keeps the soup clear and clean-tasting.

“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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