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Turkish Soup

A barley soup made with veal stock, egg yolks, and cream, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Turkish Soup

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 ↓

Turkish Soup

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the barley base

  1. Boil the barley in water in a double boiler until very soft.

  2. Press the barley through a sieve and add it to the veal stock.

  3. Boil the mixture for 5 minutes.

Finish and serve

  1. Beat the egg yolks until light and mix with the cream.

  2. Add the egg mixture to the stock and barley, heating it without boiling.

  3. Season with salt and pepper to taste and serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Barley + vealtop 23% of all pairs
    Smell alikelow
    Cooked together162 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Barley
Softened and pressed through a sieve, it thickens the stock and gives the soup body.
Veal stock
Forms the savoury liquid base of the soup.
Egg yolks
Thicken the soup gently and add richness when heated.
Cream
Adds fat and smoothness, softening the texture of the soup.

The step that matters

Heating the egg mixture without boiling. Egg yolks thicken as they heat, but if the soup boils they can scramble and curdle, leaving a grainy texture instead of a smooth, creamy one.

“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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