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Ouka, or Russian Soup

A hearty soup made with veal knuckle, raw ham, hens, fish, and herbs simmered for five hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Chervil and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Ouka, or Russian Soup

Ingredients

Directions

Make the broth

  1. Place the knuckle of veal, raw ham, and roasted hens in a stockpot.

  2. Fill the pot with common broth and bring to a boil.

  3. Skim the surface and add the usual vegetables, along with parsley roots or parsnips.

  4. Boil for five hours, then strain the consomme and clarify it.

  5. Strain again through a napkin into a soup pot and set aside.

Prepare and arrange the fish

  1. Fillet the salmon, perch, eel, and mullets, cutting them into scallops.

  2. Arrange the fish in a deep sauté pan and season with parsley, chervil, tarragon, boiled parsley roots, minionette pepper, and grated nutmeg.

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. Chervil + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  3. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 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

Veal knuckle
Gives the consommé body and a rich, savoury meat flavour as it simmers.
Raw ham
Adds salty, savoury depth to the stock during the long simmer.
Hens
Contribute gelatin and flavour to the broth as they cook for hours.
Salmon
Provides the main firm, flaky fish flesh in the soup.
Perch
Adds delicate white fish flesh and mild flavour to the soup.
Eel
Adds rich, fatty flesh that enriches the flavour of the fish mixture.

The step that matters

Clarifying the consommé. Clarifying the strained broth with egg whites and a gentle simmer traps cloudy particles so the consommé stays clear. Boiling it hard can break the raft and leave the soup murky.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, ham, parsley, pepper, salmon, chervil, tarragon):

  1. Capersfits better
  2. Marjoramfits better
  3. Thymefits better
  4. Nutmegthe original

Fit is the average pairing score against veal, ham, parsley, pepper, salmon, chervil, tarragon. 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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