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Riph Beef Soup

A hearty beef soup made with soup meat, bones, vegetables, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery 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 ↓

Riph Beef Soup

Ingredients

Directions

Make the stock

  1. Combine the soup meat and bones with water in a large pot.

  2. Bring the mixture to a boil.

  3. Reduce heat and simmer for 6-8 hours until the liquid is reduced to about 5 quarts.

  4. Strain the stock through a fine sieve into a soup pot.

  5. Skim off the fat.

Finish the soup

  1. Add the diced cooked beef and raw vegetables to the stock.

  2. Boil for 30 minutes.

  3. Add minced garlic and seasonings.

  4. Mix browned flour with some soup to thicken.

  5. Stir the mixture back into the pot.

  6. Remove the bay leaf before serving.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + rutabagatop 4% of all pairs
    Smell alikestrong
    Cooked together66 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Soup bones
Release gelatin and flavor into the water during long simmering, giving the stock body.
Browned flour
Thickens the broth and adds a toasted, nutty flavor.
Cooked beef
Adds meaty flavor and substance to the finished soup.
Turnip, rutabaga, carrot, onion, celery
Add sweetness, earthy flavor and body as they soften in the broth.

The step that matters

Skimming the fat. Fat that is not removed after straining stays on the surface and makes the broth greasy and heavy on the palate. Skimming before adding the vegetables and beef keeps the stock clean and clear.

Swap the rutabaga

How well each one fits the dish's main ingredients (meat, beef, turnip, carrot, onion, celery, clove):

  1. Leekfits better
  2. Parsnipfits better
  3. Okrafits better
  4. Rutabagathe original

Fit is the average pairing score against meat, beef, turnip, carrot, onion, celery, clove. 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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