Ingredients with Measurements:
- 500g beef ribs
- 200g beef meatballs (bakso)
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 1 celery stalk, sliced
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 L water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the minced garlic and chopped onion, and sauté until fragrant.
3. Add the beef ribs and cook until browned on all sides.
4. Pour in the water and add the bay leaves, salt, and black pepper. Bring to a boil.
5. Reduce the heat to low and let the soup simmer for 1 hour.
6. Add the sliced carrots, diced potatoes, and sliced celery. Cook for another 30 minutes or until the vegetables are tender.
7. Add the beef meatballs and cook for another 5 minutes.
8. Remove the bay leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Medium-high heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 750mg
Substitutions for ingredients:
- Beef ribs can be substituted with beef shank or oxtail.
- Beef meatballs can be substituted with chicken or pork meatballs.
- Carrots can be substituted with sweet potatoes or parsnips.
- Potatoes can be substituted with turnips or rutabagas.
Variations:
- Add chopped tomatoes for a more tangy flavor.
- Add chopped leeks for a milder onion flavor.
- Add a dash of soy sauce or fish sauce for a savory umami taste.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the soup while simmering.
- For a richer broth, roast the beef ribs in the oven before adding them to the soup.
- Add a splash of vinegar or lemon juice to brighten up the flavors.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro, sliced green onions, fried shallots, or crispy garlic chips.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more water or unsalted broth.
- If the soup is too bland, add more salt or seasonings to taste.
Food safety advice:
- Make sure to cook the beef ribs and meatballs thoroughly to prevent any foodborne illnesses.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sop Iga Bakso is a popular Indonesian soup dish that combines beef ribs and meatballs in a flavorful broth. It is often served as a comforting meal during cold weather or as a hearty lunch or dinner.
Flavor profiles:
Sop Iga Bakso has a savory and slightly sweet flavor from the beef and vegetables, with a hint of spiciness from the black pepper.
Serving suggestions:
Serve the soup hot with steamed rice or crusty bread for a satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian