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A Rich Soup

A soup made with beef, veal, mutton, ham, turkey and chicken giblets, vegetables, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 2,147 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

The recipe

Ingredients

Directions

Make the broth

  1. Combine the beef, veal, mutton, ham, turkey giblets, chicken giblets, and any cold meat in a soup pot.

  2. Add 6 quarts of water, carrot, turnip, onion, potatoes, and pepper.

  3. Bring to a boil over high heat, then reduce to low heat and simmer until bedtime.

Strain and finish

  1. Strain the soup through a colander and let it cool.

  2. Three hours before serving, remove the fat, return the jelly to the pot, and add salt, celery seed, and vermicelli if desired.

  3. Heat over medium heat and boil for 30 minutes before serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Beef + chickentop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,147 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Turkey + chickentop 3% of all pairs
    Aroma overlapstrong
    Mentioned together690 recipes

    Shared aroma: (z)-4-decenal (green, must).

  3. Beef + muttontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,373 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Beef + turkeytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together248 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Beef + vealtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Beef shin
Releases collagen and gelatin that give the broth body and a rich, jelly-like texture.
Veal shin
Adds more collagen and gelatin, enriching the broth's body and mouthfeel.
Mutton neck
Contributes meaty flavour and collagen that thickens the broth as it simmers.
Ham knuckle
Adds salty, smoky depth and gelatin to the broth.
Potatoes
Break down slightly during simmering, adding starch that lightly thickens the soup.

The step that matters

Simmer gently after the boil. Once boiling, keeping the heat low prevents the broth from turning cloudy and stops the meat from toughening, giving a clearer, more tender result.

Flavor stand-ins for the carrot

How well each one fits the dish's main ingredients (beef, veal, mutton, ham, turkey, chicken, meat):

  1. Tomatobetter flavor fit
  2. Onionbetter flavor fit
  3. Potatoabout as good a flavor fit
  4. Carrotthe original

Fit is the average pairing score against beef, veal, mutton, ham, turkey, chicken, meat. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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