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Baked Soup

A hearty baked soup made with meat, vegetables, rice, split peas, 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 ↓

Baked Soup

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the meat and vegetables into slices.

  2. Add the rice, split peas, salt, pepper, parsley, and celery.

Bake

  1. Place everything in a stone jar with the cold water.

  2. Cover the jar tightly and bake in the oven at 300°F (150°C) for several hours.

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. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 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

Meat
Provides the main savory flavor and body of the soup as it cooks down in the liquid.
Split peas
Break down during long cooking to thicken the soup and give it body.
Rice
Softens in the liquid and adds starch that helps thicken the soup.
Onions
Add sweetness and aromatic depth as they soften during the long bake.

The step that matters

Covering the jar tightly. A tight lid keeps moisture from escaping, so the liquid stays in the jar and the ingredients cook gently in their own juices over the long bake rather than drying out or reducing too much.

Swap the peas

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

  1. Beansfits better
  2. Chickpeafits better
  3. Black-eyed peafits better
  4. Peasthe original

Fit is the average pairing score against meat, onion, carrot, rice, pepper, parsley, celery. 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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