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Scotch Barley Broth

A hearty barley broth made with beef, vegetables, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Scotch Barley Broth

Ingredients

Directions

Make the broth

  1. In a large pot, boil the chopped beef in 3 gallons of water with the carrot and crust of bread until half the water has evaporated.

  2. Strain the broth and return it to the pot.

Add the vegetables and barley

  1. Add the barley, celery, onion, sweet herbs, parsley, and marigolds.

  2. Boil for 1 hour.

Add the fowl and finish

  1. If using, clean and wash a large fowl.

  2. Add the fowl to the pot.

  3. Boil until the broth is flavorful.

  4. Season with salt.

Serve

  1. Serve with the fowl in the center.

  2. Remove the onion.

  3. Remove the sweet herbs 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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Carrot + barleytop 6% of all pairs
    Smell alikestrong
    Cooked together784 recipes

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

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Beef
Slow simmering releases flavor and gelatin, giving the broth body and a savory taste.
Barley
Its starch thickens the broth and its chewy grains give the soup texture.
Onion
Sugars and savory compounds build aroma and depth as it simmers in the broth.
Celery
Adds fresh, vegetal aroma that rounds out the flavor of the broth.
Carrot
Adds mild sweetness and aroma to the simmering broth.

Swap the onion

How well each one fits the dish's main ingredients (beef, carrot, bread, barley, celery, parsley):

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

Fit is the average pairing score against beef, carrot, bread, barley, celery, parsley. 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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