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Julienne Soup

A vegetable soup with shredded cabbage, diced turnip, carrot strips, onion, tomatoes, parsley, celery, seasoned with sea salt and Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Julienne Soup

Ingredients

Directions

Prepare the vegetables

  1. Shred the cabbage.

  2. Dice the turnip.

  3. Cut the carrot into 1-inch strips.

  4. Shred the onion.

  5. Chop the tomatoes.

  6. Mince the parsley.

  7. Slice the celery.

  8. Place the prepared vegetables in a pot.

Cook the vegetables

  1. Cover the pot with hot water.

  2. Add the salt.

  3. Cook gently for 30 minutes.

  4. Drain the vegetables in a colander without mashing.

  5. Discard the cooking water.

Finish the soup

  1. Clear the soup stock.

  2. Add Worcestershire sauce to color it.

  3. Add the vegetables to the hot soup stock.

  4. Taste the soup.

  5. Simmer gently for 20 minutes before serving.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Cabbage + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Soup stock
Forms the liquid base that carries the flavor of the whole soup.
Carrot
Adds natural sweetness and firm texture that holds up to simmering.
Turnip
Adds body and a mild, slightly peppery flavor to the broth.
Tomatoes
Contribute acidity and moisture, giving the broth a fresh, bright character.

The step that matters

Drain the vegetables without mashing. Pressing or stirring the cooked vegetables too hard breaks down their cell walls, releasing starch and pulp that cloud the soup and turn the texture mushy.

Swap the cabbage

How well each one fits the dish's main ingredients (turnip, carrot, onion, tomato, parsley, celery, sauce):

  1. Parsnipfits better
  2. Okrafits better
  3. Leekfits better
  4. Cabbagethe original

Fit is the average pairing score against turnip, carrot, onion, tomato, parsley, celery, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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