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Veal Soup with Vegetables

A clear soup made from a veal knuckle, vegetables, and seasonings, simmered for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,173 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

Veal Soup with Vegetables

Ingredients

Directions

Make the broth

  1. Place the knuckle of veal in a gallon of cold water.

  2. Heat the water and add the salt once it is heated through.

  3. Skim the surface carefully as it begins to boil.

  4. Add the red pepper if using and let it cook slowly for 3 hours.

  5. Add hot water as needed to maintain the desired quantity of soup.

Add the vegetables

  1. In the last hour, add the cabbage, potatoes, carrot, celery, and onions.

  2. If desired, also add the tomatoes, turnip, and corn.

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. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Potato + oniontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Celery + tomatotop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Potato + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Pepper + celerytop 5% of all pairs
    Aroma overlapstrong
    Mentioned together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal knuckle
Releases flavour and gelatin into the water, giving the soup body and a rich taste.
Potatoes
Soften during cooking and thicken the broth slightly as their starch releases.
Onions
Build savoury sweetness and aroma as they soften in the broth.
Cabbage
Adds texture and mild sweetness while staying tender in the simmered broth.

The step that matters

Skim the surface as it begins to boil. Foam and coagulated proteins rise to the surface as the water heats. Removing them early keeps the broth clear and free of bitter, greyish scum.

Flavor stand-ins for the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (veal, pepper, cabbage, potato, carrot, celery, onion):

  1. Turnipbetter flavor fit
  2. Leekbetter flavor fit
  3. Parsnipbetter flavor fit
  4. Tomatothe original

Fit is the average pairing score against veal, pepper, cabbage, potato, carrot, celery, onion. 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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