Skip to main content
Main

Sago Soup

A lamb broth with pearl sago, simmered after reducing the stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Lamb and onion are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,407 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Sago Soup

Ingredients

Directions

Make the broth

  1. Remove all meat from the cold leg of lamb and crack the bone into splinters.

  2. Combine the meat, bone, and gristly bits in a pot with 3 quarts of water and 1 onion.

  3. Boil slowly until the liquid reduces to 1 quart.

  4. Strain the broth, cool it, and skim off the fat.

Finish the soup

  1. Add the saved broth from the mock-turtle stock.

  2. Heat the mixture and stir in ½ cup of pearl sago that has been soaked for 3 hours in a little water.

  3. Season to taste and simmer for 30 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. Lamb + oniontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,407 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Cold leg of lamb
Its meat, bone, and gristle release savory flavor and body into the broth.
Onion
Adds aromatic sweetness and depth to the broth as it simmers.
Pearl sago
Its starch swells as it heats, thickening the soup and giving it a soft, slippery texture.

The step that matters

Stir the soaked sago into the hot broth. Sago starch granules can clump together and stick to the pot. Stirring while the liquid heats keeps them separated so they swell evenly and thicken the soup smoothly.

“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.

More sago soup recipes

Creamy 4Chicken 3German 3 See all 82 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes