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Beef Soup a LA Julienne

A hearty beef soup with vegetables and optional noodles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Beef Soup a LA Julienne

Ingredients

Directions

Prepare

  1. Cook all the vegetables in a separate pot until tender.

  2. In a large pot, combine the soup meat and soup bone with water and bring to a boil.

Finish the soup

  1. Add the cooked vegetables to the soup pot.

  2. Season with salt and pepper to taste.

  3. If desired, add noodles cut into small squares or diamonds, but do not add too many.

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

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Tomato + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 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 meat
Provides the main beef flavour and body as it simmers in the broth.
Soup bone
Adds savoury depth and richness to the broth as it cooks.
Carrots
Contribute sweetness and firm texture that holds up through simmering.
Celery
Adds aromatic flavour and a tender, crisp-cooked texture to the soup.

The step that matters

Bringing the meat and bone to a boil. Starting the meat and bone in water and bringing it to a boil, then keeping it simmering, draws flavour and body into the broth. Boiling too hard can make the meat tough and the broth cloudy.

Swap the peas

How well each one fits the dish's main ingredients (meat, carrot, turnip, cabbage, celery, tomato, beans):

  1. Lentilsfits better
  2. Chickpeafits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against meat, carrot, turnip, cabbage, celery, tomato, beans. 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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