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Giblet Soup, German

A hearty soup made from goose giblets, haricot beans, and stock, thickened with mashed beans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beans and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 4,733 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Soup, German

Ingredients

Directions

Prepare the beans

  1. Soak the haricot beans in cold water the day before you need the soup.

  2. Drain the beans and boil them until tender, then press half through a coarse sieve.

Make the soup

  1. Stew the giblets in 2 quarts of stock with seasoning until tender.

  2. Remove the giblets, cut them into small pieces, and strain the soup.

  3. Mix the strained soup smoothly with both mashed and whole beans.

  4. Ensure the soup is as thick as cream.

  5. Add the giblets back to the soup, heat it through, and serve.

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. Beans + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together4,733 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

Haricot beans
Starchy body that thickens the soup when pressed and mashed.
Stock
Liquid base that carries the flavour and cooks the giblets and beans.
Giblets
Meat that gives the soup its rich, savoury flavour.

The step that matters

Ensure the soup is as thick as cream. Thickness comes from the mashed beans, so the soup needs enough pressed bean to reach a creamy body. Too little bean leaves it thin and watery.

“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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