Ingredients with Measurements:
- 1 kg beef (preferably with bones)
- 2 liters water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 4 cloves
- 4 cardamom pods
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil
- 4 cloves garlic, minced
- 4 shallots, minced
- 2 tomatoes, chopped
- 2 tablespoons sweet soy sauce
- 2 tablespoons tamarind juice
- 2 tablespoons fried shallots
- 2 tablespoons chopped scallions
- 2 tablespoons chopped celery leaves
Special equipment needed:
- Large pot
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the beef, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Lower the heat and simmer for 2-3 hours, or until the beef is tender and the broth is flavorful.
2. In a separate pan, heat the oil over medium heat. Add the garlic and shallots and sauté until fragrant and golden brown.
3. Add the chopped tomatoes and continue to sauté until they are soft and mushy.
4. Add the sweet soy sauce and tamarind juice to the pan and stir well.
5. Add the tomato mixture to the pot of beef broth and stir well. Simmer for another 30 minutes to allow the flavors to meld together.
6. Serve the soup hot, garnished with fried shallots, chopped scallions, and celery leaves.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 30g
Carbohydrates: 30g
Fiber: 4g
Sodium: 600mg
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu for a vegetarian version.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add potatoes or carrots to the soup for extra vegetables.
- Use coconut milk instead of water for a creamier soup.
- Add chili peppers for a spicier version.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the soup while simmering.
- Use a pressure cooker to speed up the cooking time.
- Make a large batch and freeze leftovers for a quick and easy meal later.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a garnish of fried shallots, chopped scallions, and celery leaves.
Garnishes:
Fried shallots, chopped scallions, and celery leaves.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice, or fried tofu.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the broth.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any risk of foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Soto Betawi is a traditional Indonesian soup from Jakarta, made with beef and a blend of aromatic spices.
Flavor profiles:
Soto Betawi has a rich and savory broth with hints of lemongrass, cinnamon, and cardamom. The sweet soy sauce and tamarind juice add a touch of sweetness and tanginess to the soup.
Serving suggestions:
Serve the soup hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian