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Kidney Soup

A simple soup made from beef kidney simmered in water, seasoned with soy sauce and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and sauce are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,650 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Kidney Soup

Ingredients

Directions

Prepare

  1. Cut the beef kidney into pieces.

Make the soup

  1. Boil the kidney in 1 gallon of water for 2 hours.

  2. Remove the kidney and strain the soup.

  3. Return the kidney to the soup and season with salt and soy sauce.

  4. If more soup is desired, add another kidney or some clear beef stock.

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. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Beef kidney
Provides the main body and rich meaty flavor of the broth as it simmers.
Soy sauce
Adds savory depth and a salty, umami note to the finished 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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