Why it works: Carrot and vinegar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,892 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Julienne Soup
Ingredients
Directions
Prepare the vegetables
Cut the vegetables into strips 1.5 inches long and then into very thin match-like pieces.
Soak the cut vegetables in cold water until needed.
Cook and serve
Boil each type of vegetable separately in salted water until tender, then drain and place in cold water to retain flavor and color.
Serve the vegetables in hot soup.
Optionally, add 1 tablespoon of vinegar to each quart of soup.
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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Carrot + vinegartop 23% of all pairsSmell alikemoderateCooked together2,892 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mixed vegetables
- Provide the main body, texture and flavor of the soup as thin julienned pieces.
- Vinegar
- Adds a mild acidity that brightens the flavor of the soup.
The step that matters
Boil each vegetable type separately until tender. Vegetables differ in cooking time, so cooking them separately prevents some from turning mushy while others stay firm. Plunging them into cold water after draining stops the cooking and helps keep their color bright.
“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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