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Baked Soup

A hearty soup made by baking meat, vegetables, rice or bread, and split peas in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Soup

serves a large family

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. In a large pot, combine the meat, onions, carrots, rice or bread, split peas, pepper, and coarse sea salt.

  3. Transfer the mixture to a large oven-safe jar.

Bake and serve

  1. Bake slowly for 4 hours.

  2. Serve as a wholesome meal for a large family.

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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  4. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

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

  5. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

What each ingredient does

Meat trimmings
Provides savory flavor and richness to the broth as it cooks slowly.
Split peas
Thicken the soup as they break down during the long, slow bake.
Rice or bread
Adds body and helps thicken the soup as it absorbs liquid.
Onions
Add sweetness and aromatic depth as they soften during baking.
Carrots
Add natural sweetness and body to the soup.

The step that matters

Bake slowly for 4 hours. A low, slow oven heat lets tough meat and split peas soften gently without boiling hard, so the soup stays tender and evenly cooked rather than dry or unevenly textured.

Swap the peas

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

  1. Beansfits better
  2. Sesamefits better
  3. Black-eyed peafits better
  4. Peasthe original

Fit is the average pairing score against meat, onion, carrot, rice, pepper. 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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