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Holstein Soup

A soup made with brown stock, fresh broth, butter, grits, and finely cut red cabbage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cabbage are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 2,397 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Holstein Soup

Ingredients

Directions

Prepare the base

  1. Bring the brown stock to a boil with the fresh broth.

  2. In a pan, melt the butter and fry the grits until yellowish.

Simmer and strain

  1. Add the fried grits and finely cut red cabbage to the soup.

  2. Let the soup boil for an hour.

  3. Strain the soup through a fine sieve and dilute with more broth if necessary.

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. Butter + cabbagetop 26% of all pairs
    Smell alikemoderate
    Cooked together2,397 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Brown stock
Forms the savoury liquid base that gives the soup its main flavour.
Fresh broth
Adds liquid and moisture, and can be used to thin the finished soup.
Butter
Carries fat-soluble flavour and helps toast the grits in the pan.
Grits
Release starch as they simmer, thickening the soup and giving it body.
Red cabbage
Adds earthy flavour and its characteristic colour to the soup.

The step that matters

Frying the grits until yellowish. Frying grits in butter browns their surface and develops nutty, toasted flavour through the Maillard reaction. Taking them too far can scorch them and leave a bitter taste, so watch the colour closely and stop once they turn yellowish.

“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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