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Soup

A Baked Soup

A soup made with meat, onions, carrots, and rice flour, simmered and strained into broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 14,555 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Baked Soup

Ingredients

Directions

Prepare

  1. Cut the meat into slices.

  2. Chop the onions and carrots.

Cook and serve

  1. In a pot, combine the meat, onions, carrots, and enough water to cover.

  2. Bring to a boil and simmer until the meat is tender.

  3. Add rice flour, pepper, and salt, stirring until smooth.

  4. Strain the mixture to serve as a broth.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

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

  2. Onion + carrottop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together21,601 recipes

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

  3. Carrot + ricetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + ricetop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

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

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

What each ingredient does

Meat
Provides protein and savory flavor to the broth as it simmers.
Onions
Add aromatic flavor and natural sweetness as they soften in the liquid.
Carrots
Add sweetness and body to the broth as they soften.
Rice flour
Starch that thickens the liquid and gives it a smoother body.

The step that matters

Add rice flour, pepper, and salt, stirring until smooth. Starch clumps when it hits hot liquid unevenly. Stirring disperses the grains so they hydrate and thicken the broth smoothly instead of forming lumps.

Flavor stand-ins for the onion

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

  1. Parsnipbetter flavor fit
  2. Turnipbetter flavor fit
  3. Capsicumbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against meat, carrot, rice, flour, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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