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Vegetable Soup

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Vegetable Soup

Why it works: Cabbage and turnip match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Vegetable Soup

Ingredients

Directions

Make the broth

  1. Wash the soup bone and place it in a soup kettle.

  2. Add cold water, about 1/3 more than the quantity you want, and season with salt and celery root.

  3. Cook slowly for 2 hours, then strain the broth.

Add the vegetables

  1. Add the chopped cabbage, potato, onion, turnip, rice, and tomatoes to the kettle.

  2. Cook until the vegetables are tender.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: coumarin (sweet, hay).

  2. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 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. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

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

What each ingredient does

Soup bone
Releases flavour and body into the broth as it simmers with the meat attached.
Potato
Softens as it cooks, thickening the soup and adding starchy body.
Rice
Absorbs liquid and releases starch, giving the soup a thicker texture.
Tomatoes
Add acidity and a fresh, bright flavour to the broth.

Swap the cabbage

How well each one fits the dish's main ingredients (meat, celery, potato, onion, turnip, rice, tomato):

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

Fit is the average pairing score against meat, celery, potato, onion, turnip, rice, 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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