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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 soup base

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

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

Cook and finish

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

  2. Let it 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

Grits
Thicken the soup and add body as they cook down in the broth.
Butter
Carries the frying of the grits, adding richness and a golden colour.
Red cabbage
Adds flavour and colour to the soup as it simmers.

The step that matters

Frying the grits until yellowish. Frying grits in butter toasts their starch and deepens flavour. Stopping too early leaves a raw, flat taste, while over-browning can make the soup bitter.

“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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