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A Carrot Souj

A hearty beef and carrot soup with rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

A Carrot Souj

Ingredients

Directions

Make the broth

  1. Stew the beef, water, onions, celery, parsley, thyme, salt, and pepper together for 5 hours.

  2. Strain the mixture through a fine sieve.

  3. When cold, remove the fat from the surface.

Finish and serve

  1. Add the pulped carrots and boiled rice to the soup.

  2. Boil again and serve hot.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

What each ingredient does

Carrots
Pulped carrots give the soup its body, colour and sweet flavour.
Rice
Boiled rice thickens the soup slightly and adds soft, starchy body.
Shin of beef
Slow stewing releases gelatin and savoury flavour into the water, forming the base broth.

The step that matters

Removing the fat when cold. Fat floats on the surface of hot broth and makes it greasy. Chilling lets the fat solidify so it can be lifted off cleanly before the carrots and rice are added.

Swap the onion

How well each one fits the dish's main ingredients (beef, celery, parsley, thyme, pepper, carrot, rice):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against beef, celery, parsley, thyme, pepper, carrot, rice. 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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