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Wintbb Soup

A thick beef soup made with shin, vegetables, beans, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and beans match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,017 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Wintbb Soup

Ingredients

Directions

Make the broth

  1. Boil the shin of beef in 2 gallons of water until reduced to 1 gallon.

  2. Remove the bones and let the broth cool until it becomes jelly.

Cook the vegetables

  1. Stew the vegetables or cook the rice, split peas, and beans, adding water as needed. Let the mixture boil well.

  2. In a separate pot, wash and finely chop a handful of sorrel, chervil, lettuce, and leeks.

  3. Stew the chopped vegetables with salt and butter until tender.

  4. Add the meat stock or water to the vegetables and let it stew again.

Finish and serve

  1. Before serving, mix in the beaten egg yolks and cream, ensuring it does not boil after adding the eggs. Season to taste.

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. Rice + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,017 recipes

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

  2. Peas + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together949 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Rice + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Beef shin
Releases gelatin and flavour into the broth, giving body as it reduces and cools.
Vegetables (rice, split peas, beans)
Thicken the soup and add body and substance through starch and fibre.
Egg yolks
Enrich and thicken the soup as they set gently with the cream.
Cream or milk
Adds richness and a smooth, creamy texture to the finished soup.

The step that matters

Adding the egg yolks and cream. Egg yolks thicken when heated gently but curdle and turn grainy if the soup boils after they go in. Keep the heat low and stir steadily.

Swap the peas

How well each one fits the dish's main ingredients (beef, rice, beans, butter, egg, cream):

  1. Peanutfits better
  2. Lima beansfits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against beef, rice, beans, butter, egg, cream. 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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