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Soup From Stock

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and cabbage work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 275 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Soup From Stock

Ingredients

Directions

  1. If using jelly stock, scrape the sediment from the bottom.

  2. Put the stock in a pot and add seasoning and water.

  3. Soak the sliced potatoes in salt water for 30 minutes.

  4. Prepare the cabbage by parboiling and draining it.

  5. Add the potatoes, cabbage, and other vegetables to the pot.

  6. Boil until everything is thoroughly dissolved.

  7. Strain the soup through a colander and serve immediately.

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. Potato + cabbagetop 9% of all pairs
    Smell alikemoderate
    Cooked together275 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

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