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Turkish Soup

A Turkish soup made with rice, stock, cream, egg yolks, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Turkish Soup

Why it works: Pepper and rice are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Turkish Soup

Ingredients

Directions

Make the rice base

  1. Wash the rice thoroughly.

  2. Combine the stock and rice in a saucepan.

  3. Bring the mixture to a boil.

  4. Cook for 20 minutes.

  5. Rub the mixture through a sieve using a masher.

  6. Return the strained mixture to the saucepan.

Finish with the egg

  1. In a bowl, mix the egg yolks with 1 tablespoon of cream.

  2. Take a large spoonful of the stock and add it to the egg and cream mixture. Combine the mixture.

  3. Pour the egg mixture back into the saucepan with the remaining stock.

  4. Heat gently.

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. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Cream + ricetop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

    Shared aroma: acetic acid (sour, vinegar).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

Rice
Breaks down when rubbed through a sieve, thickening the soup and giving it body.
Egg yolks
Enrich and thicken the soup as they gently heat, adding richness and smoothness.
Cream
Adds richness and a smooth, velvety mouthfeel to the soup.

The step that matters

Heat gently after adding the egg mixture. Egg yolks thicken through gentle heat, but if the soup gets too hot they can scramble and curdle, leaving the texture grainy instead of smooth.

“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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