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Veal Soup

A clear veal broth flavored with onion, pepper, salt, tomato juice, and Italian paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Soup

Ingredients

Directions

Prepare the stock

  1. Prepare the stock a day before by placing the veal bone and dry roast bits in cold water.

  2. Cook slowly for 2 hours or more.

  3. Strain and cool the stock.

  4. The next morning, remove all the fat from the stock.

Finish the soup

  1. Heat the stock with a slice of onion, pepper, and coarse sea salt.

  2. Add ½ cup of tomato juice and ⅓ cup of Italian paste.

  3. Boil 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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal bone
Releases gelatin and flavour into the water, giving the stock body and depth.
Tomato juice
Adds acidity and moisture, brightening the soup's flavour.
Italian paste
Adds concentrated tomato flavour and body to the soup.

The step that matters

Remove all the fat from the stock. Fat that is left in the stock after chilling will float and make the soup greasy and heavy on the palate. Chilling overnight lets the fat solidify on top so it can be lifted off cleanly.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, tomato):

  1. Capsicumfits better
  2. Carrotfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against veal, pepper, tomato. 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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