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Turkish Soup

A Turkish soup made with rice, stock, egg yolks, cream, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Turkish Soup

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Turkish Soup

Ingredients

Directions

Prepare

  1. Wash the rice in cold water.

Make the soup

  1. Combine the rice and stock in a pan and boil for 20 minutes.

  2. Pass the mixture through a sieve.

  3. Mix the strained mixture with the beaten egg yolks and cream.

  4. Add pepper and salt, and stir over low heat until the eggs begin to thicken.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  2. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the soup and enrich it, giving it a smooth, creamy body when gently heated.
Rice
Adds body and starch to the stock, helping the soup become thick after straining.
Stock
Provides the liquid base and savory flavor for the whole soup.
Cream
Adds fat and richness, softening the flavor and smoothing the texture of the yolks.

The step that matters

Stir over low heat until the eggs begin to thicken. Egg yolks set at a relatively low temperature. Heating them gently while stirring keeps them smooth; high heat or boiling can scramble the eggs and curdle the soup.

“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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