Why it works: Potato and hops work together. They rank in the top 39% of all ingredient pairs, and cooks put them together in 3 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓
Stock Yeast
Ingredients
Directions
Grate the potatoes.
Boil the hops in water for 10 minutes.
Strain the hop water over the grated potatoes.
Boil slowly until the potatoes are thoroughly cooked.
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.
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Potato + hopstop 39% of all pairsSmell alikelowCooked together3 recipes
Shared aroma: myrcene (balsamic, herbaceous).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Starch and body; grated potatoes thicken the soup as they cook down.
- Hops
- Infuse bitter and aromatic flavour into the water used to cook the soup.
The step that matters
Boil slowly until the potatoes are thoroughly cooked. Gentle heat lets grated potato soften and release starch evenly without scorching on the bottom of the pot. Fast boiling can burn the base and leave lumps of undercooked potato.
“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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