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Soup Meat

A hearty soup made with tender meat, onions, garlic, and a seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Soup Meat

Ingredients

Directions

Prepare the meat

  1. Remove the meat from the soup and place it on a platter.

  2. Season the meat while hot.

Make the sauce

  1. In a skillet, heat the fat or drippings over medium heat.

  2. Add the sliced onion and minced garlic, cooking until softened.

  3. Stir in the flour continuously for a minute.

  4. Add the soup stock or gravy and the seasoned meat.

  5. Sprinkle salt, pepper, ginger, and caraway seeds on both sides of the meat.

  6. If the sauce is too thick, add more soup stock and a little boiling water.

Simmer

  1. Cover and let it simmer for about 15 minutes.

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. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Garlic + gingertop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Flour
Thickens the sauce as it cooks with the fat and stock.
Onion
Softens and sweetens, adding body and savory flavor to the sauce.
Soup stock or rich gravy
Provides the liquid base and savory flavor of the sauce.
Fat or drippings
Carries flavor from the roast beef and helps cook the onion and flour.

The step that matters

Stirring in the flour. Flour clumps if added to hot fat without constant stirring. Stirring it continuously for a minute coats each particle in fat, which lets it blend smoothly into the liquid and thicken evenly.

Swap the clove

How well each one fits the dish's main ingredients (meat, beef, onion, garlic, flour, pepper, ginger):

  1. Turmericfits better
  2. Cuminfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against meat, beef, onion, garlic, flour, pepper, ginger. Candidates are from the same food group and used in at least 100 recipes.

“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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