31st December 2012
Beef ‘soto’ soup
Soto is an Indonesian soup and can be made with various ingredients. Here I used rib of beef, because it was on offer, and a soto spicy mix from the Dutch Koningsvogel brand. You can also make your own soto mix.
Rib of beef is rather fat and it is advisable to let the beef broth cool overnight so that you can scoop off the fat the following morning.
- 500 grammes of rib of beef
- One onion
- Two leeks
- Two carrots
- One celery stick
- One turnip
- kaffir lime
- Four cloves
- peper and salt
- soto mix
- (shallot puree with candlenuts, lemon grass, garlic, ginger, ketumbar, kunyit)
- Four potatoes
- Put water in a large pan and bring to the boil.
- Cut the vegetables, stick cloves in the onion.
- Add the meat to the pan and wait until a whitish foam forms. Scoop off the foam. When no new foam is formed, add the vegetables and spices as well as some salt.
- Continue cooking slowly for at least an hour.
- Let it cool.
- Scoop off the fat.
- Reheat the broth, cook the potatoes, add the soto mix to the pan.
- Slice the potatoes and add them also to the pan. Serve.
Traditionally, a soto is accompanied by fried onions, cooked eggs, bean sprouts and kroepoek (shrimp crackers)