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Soup

Broth

A simple beef broth made by simmering a piece of beef with salt and water, optionally adding vegetables or bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Broth

Ingredients

Directions

Make the broth

  1. Place the piece of beef in a pot and cover it with water.

  2. Add the coarse sea salt.

  3. Heat the water slowly, ensuring it does not boil vigorously.

  4. Simmer gently to extract the soluble parts of the meat.

  5. Optionally, add vegetables or roots for flavor and bread or pasta for nourishment.

Serve

  1. Serve the broth as a light and nutritious soup.

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. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Beef
Provides the meat whose soluble parts flavor the broth as it simmers.
Coarse sea salt
Seasons the broth and enhances the flavor of the beef.

The step that matters

Heat the water slowly and keep it from boiling vigorously. Gentle heat lets the meat release its soluble proteins and flavor gradually. A hard boil emulsifies fat into the liquid and makes the broth cloudy and greasy.

“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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