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Beef Soup with Vegetables

A hearty beef soup made with bone broth, vegetables, rice, and tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Beef Soup with Vegetables

Ingredients

Directions

Make the broth

  1. Place the beef or veal bone in 1 gallon of cold water and boil for 5 hours.

  2. Add salt and pepper to taste, skim as necessary, then strain the broth.

  3. Set the broth in a cool place overnight and skim off the fat the next day.

Finish the soup

  1. Chop the cabbage, potatoes, carrot, turnip, and onion.

  2. In a pot, combine the chopped vegetables, rice, and strained tomatoes.

  3. Boil until the vegetables are soft 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.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cabbage + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  4. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

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

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Beef or veal bone
Releases flavor and gelatin into the water, giving the broth body and savoriness.
Potatoes
Soften during boiling and thicken the soup slightly as their starch releases.
Rice
Absorbs liquid and swells, adding body to the soup.
Strained tomatoes
Add acidity and a rounded tomato flavor to the broth.

The step that matters

Chilling the broth overnight and skimming the fat. Fat solidifies on cold broth and rises to the surface, so it can be lifted off cleanly. Skipping this leaves a greasy soup.

Swap the cabbage

How well each one fits the dish's main ingredients (beef, pepper, potato, carrot, turnip, onion, rice):

  1. Leekfits better
  2. Parsnipfits better
  3. Okrafits better
  4. Cabbagethe original

Fit is the average pairing score against beef, pepper, potato, carrot, turnip, onion, rice. 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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