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Soup

A Carrol a Soup

A beef shin soup with carrots, rice, onions, celery, parsley, thyme, salt, and pepper.

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 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Directions

Make the broth

  1. In a large pot, combine the shin of beef, water, onions, celery, parsley, thyme, salt, and pepper.

  2. Stew the mixture for 5 hours.

  3. Strain the soup through a fine sieve.

  4. Once cooled, remove the fat from the surface.

Finish and serve

  1. Add the pulped carrots and boiled rice to the soup.

  2. Boil again and serve hot.

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. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Parsley + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Celery + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together6,805 recipes

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

  5. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 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

Shin of beef
Gives the broth its meaty flavor and body as it stews.
Carrots
Add sweetness, color, and body when pulped into the soup.
Rice
Adds starch and bulk, thickening the soup and making it more filling.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (beef, celery, parsley, thyme, pepper, carrot, rice):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Parsnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against beef, celery, parsley, thyme, pepper, carrot, rice. 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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