Skip to main content
Main

Veal Soup

A hearty soup made with veal, rice, flour, salt, and pepper, simmered for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Soup

Ingredients

Directions

Prepare the broth

  1. Wash the veal pieces and place them in a soup pot.

  2. Cover with 6 quarts of water and bring to a boil.

  3. Skim off any scum that rises to the surface.

  4. Boil for 2 hours.

Finish the soup

  1. Add ½ cup of rice and boil for an additional hour.

  2. Mix ⅓ cup of flour with water.

  3. Add the mixture to the pot along with salt and pepper.

  4. Boil for a few more minutes until thickened.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Neck of veal
Provides meat and collagen that give the broth body and rich flavor as it simmers.
Rice
Releases starch as it cooks, adding body and helping thicken the soup.
Flour
Mixed with water and stirred in, it thickens the broth into a smoother consistency.

The step that matters

Skim off the scum. Foam that rises while the veal first boils contains impurities and proteins that can cloud the broth and taste bitter. Removing it early keeps the soup clear and clean-flavored.

“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.

More veal soup recipes

White 23Clear 4with Macaroni 3 See all 123 →

You might also like

Rice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipes