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Soup

Ekgush Pea Soup

A slow-simmered soup of split peas, celery and carrots cooked with beef, bones and ham bones.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Ekgush Pea Soup

Ingredients

Directions

Make the stock

  1. Combine the beef, beef bones, ham bones, and knuckle of veal with 1 gallon of water and ¼ teaspoon of coarse sea salt.

  2. Bring to a boil, skimming off any scum that rises to the surface.

  3. After boiling for 2 hours, add the soaked split peas, chopped celery, and chopped carrots.

Finish the soup

  1. Stir in a little dried mint and season to taste.

  2. Cook slowly for 4 hours, stirring often with a wooden spoon.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

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

  3. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

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

  5. Celery + minttop 11% of all pairs
    Smell alikemoderate
    Cooked together334 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Split peas
Break down during long simmering to thicken the soup and give it body.
Beef bones
Release gelatin and flavor into the water, adding body and savoriness to the broth.
Ham bones
Add smoky, salty depth to the broth as they simmer.
Carrots
Add natural sweetness and color as they soften in the soup.
Celery root
Adds earthy, aromatic flavor that deepens during slow cooking.

The step that matters

Skimming the scum after boiling. Foam that rises during the initial boil contains coagulated proteins and impurities. Removing it keeps the broth clear and prevents off flavors from settling into the soup.

Swap the mint

How well each one fits the dish's main ingredients (beef, ham, veal, peas, celery, carrot):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Mintthe original

Fit is the average pairing score against beef, ham, veal, peas, celery, carrot. 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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