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Wrexham Soup

A hearty beef or mutton soup with carrots, turnip, onions, tomatoes, celery, herbs, and spices, simmered slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Wrexham Soup

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. Tie the parsley, celery, cloves, pepper, and sweet herb together.

  2. Mix the salt, sugar, and pepper in a saucer.

Assemble the jar

  1. In a jar, layer the meat, carrots, turnip, onions, tomatoes, and celery.

  2. Add the mixture to the jar.

  3. Add 2 quarts of cold water to the jar.

  4. Seal the jar with a paste cover.

Bake

  1. Bake in a slow oven at 300°F (150°C) for 5 hours.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Lean beef or mutton
Provides the meat that becomes tender and savoury during the long, gentle cooking.
Onions
Add sweetness and savoury depth as they soften and release their sugars.
Tomatoes
Add acidity and moisture, giving the broth a fresh, tangy flavour.
Carrot
Adds natural sweetness and body to the broth as it cooks.
Turnip
Adds mild sweetness and earthy flavour to the broth.

The step that matters

Seal the jar with a paste cover. A tight seal keeps steam and liquid inside during the five-hour bake, so the soup concentrates gently rather than drying out or boiling away.

Swap the tomato

How well each one fits the dish's main ingredients (beef, carrot, turnip, onion, celery, parsley, sugar):

  1. Leekfits better
  2. Parsnipfits better
  3. Okrafits better
  4. Tomatothe original

Fit is the average pairing score against beef, carrot, turnip, onion, celery, parsley, sugar. 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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