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Barley Broth

Barley broth is a beef and barley soup simmered with onion, turnip, celery, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Barley and turnip match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 629 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Barley Broth

Ingredients

Directions

Make the broth

  1. Wash the barley well in cold water.

  2. In a stewpan, combine the beef and barley with the cold water.

  3. Set over low heat and bring to a boil, skimming off any scum.

  4. Add the onion, turnip, celery, white pepper, and salt.

  5. Cover and let simmer slowly for 4 hours, stirring occasionally.

Serve

  1. Remove the meat and keep it warm.

  2. Skim the fat off the broth and pour it into a tureen.

  3. To serve the meat, thicken ½ pint of broth with the flour, cayenne pepper, and ketchup in a saucepan.

  4. Simmer gently, stirring until it boils, then pour over the meat.

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. Barley + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Barley + celerytop 6% of all pairs
    Smell alikemoderate
    Cooked together571 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

What each ingredient does

Scotch barley
Swells during long simmering, thickening the broth and giving it body.
Leg of beef
Releases flavor and gelatin into the broth while it simmers slowly for hours.
Ready-browned flour
Thickens the sauce poured over the meat and adds a toasted, browned color.
Ketchup
Adds sweetness and acidity to the thickened sauce for depth of flavor.

The step that matters

Simmering the broth slowly. Bringing the broth to a hard boil makes it cloudy and can toughen the meat. Keeping it at a gentle simmer for four hours lets the beef become tender and the barley soften, while skimming removes scum and fat for a clearer broth.

Swap the white pepper

How well each one fits the dish's main ingredients (barley, beef, onion, turnip, celery, flour, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Turmericfits better
  4. White pepperthe original

Fit is the average pairing score against barley, beef, onion, turnip, celery, flour, pepper. 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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