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Winter Soup

A warm soup of shredded cabbage, onion, leek, butter, milk, and sago or rice, served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cabbage and leek match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 214 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Winter Soup

Ingredients

Directions

Prepare the vegetables

  1. Wash and trim the cabbage, then cut the leaves into very fine shreds.

  2. Put the cabbage into salted boiling water and cook for 10 minutes; then drain.

Make the soup

  1. Melt the butter in a saucepan, add the onion and leek (peeled, cleaned, and sliced), and cook for a few minutes.

  2. Add the cabbage and stir for a few more minutes.

  3. Moisten with 1 quart of water, bring to a boil, skim, and simmer gently until all vegetables are tender.

  4. Season with salt and pepper, then add the boiling milk and sago or rice.

  5. Cook for another 20 minutes and serve with small pieces of toasted bread.

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. Cabbage + leektop 3% of all pairs
    Smell alikestrong
    Cooked together214 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Onion + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,326 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  3. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Cabbage
Forms the bulk of the soup and becomes soft and sweet as it simmers.
Butter or dripping
Carries the flavour of the onion and leek and adds richness to the soup.
Milk
Adds creaminess and a mild, rounded flavour to the broth.
Sago or rice
Thickens the soup as its starch cooks out and softens.

The step that matters

Adding the boiling milk and sago or rice. Adding cold milk can cool the soup and slow the cooking of the starch, while the milk can scorch or curdle if it boils too hard. Keep the soup at a gentle simmer so the sago or rice cooks through evenly and the milk stays smooth.

Swap the cabbage

How well each one fits the dish's main ingredients (onion, leek, butter, milk, rice, pepper, bread):

  1. Potatofits better
  2. Chivefits better
  3. Asparagusfits better
  4. Cabbagethe original

Fit is the average pairing score against onion, leek, butter, milk, rice, pepper, bread. 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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