Hearty Indonesian Beef Rib Soup with Vegetables

Beef Rib Soup (Sop Iga Sapi Kahona) Recipe

Beef Rib Soup, or Sop Iga Sapi Kahona, is a flavorful and hearty dish that combines tender beef ribs with a medley of vegetables and aromatic spices. This Indonesian classic is perfect for warming up on a chilly day or for a comforting family meal. Here’s how to prepare it:

Ingredients

• Beef Ribs: 200 grams (approx. 20,000 IDR worth)
• Carrot: 1 large, peeled and sliced
• Cauliflower: 2 ounces, cut into florets
• Potato: 1 large, peeled and cubed
• Celery Leaves: A small bunch, chopped
• Green Onions: 2 stalks, sliced
• Onion: 1 medium, chopped
• Whole Spices:
  • Star Anise: 1
  • Cinnamon Stick: 1
  • Cardamom Pods: 3
• Ground Spices:
  • Ginger: 1 small piece
  • Red Shallots: 2 cloves
  • Garlic: 3 cloves
  • White Pepper: 1 packet (Ladaku)
  • Turmeric: 1 small piece
• Seasonings:
  • Bouillon Powder: To taste
  • Sugar: To taste
  • Salt: To taste
• Fried Shallots: For garnish
• Lime, Chili, and Bird’s Eye Chili: Optional, for serving

Instructions

1. Prepare the Beef Ribs: Clean the beef ribs thoroughly under cold water. Place them in a large pot with enough water to cover the meat. Add the star anise, cinnamon stick, and cardamom pods. Bring to a boil, then reduce the heat and simmer until the meat is tender and the bones are beginning to release their marrow, which should take about 1 to 1.5 hours.

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2. Prepare the Vegetables: While the beef is cooking, peel and cut the potato into cubes, slice the carrot, and cut the cauliflower into bite-sized florets. Set these aside.

3. Prepare the Aromatics: Slice the green onions and chop the celery leaves. These will be added later for freshness.

4. Make the Spice Paste: In a blender or food processor, blend the ginger, red shallots, garlic, white pepper, and turmeric into a smooth paste.

5. Cook the Aromatics: Heat a little oil in a pan over medium heat. Add the chopped onion and sauté until translucent and aromatic. Add the spice paste to the pan and cook, stirring frequently, until the paste is fragrant and has darkened slightly.

6. Combine Everything: Once the beef is tender, add the prepared vegetables (potato, carrot, and cauliflower) to the pot. Stir in the sautéed spice paste and let everything simmer together until the vegetables are tender, about 10-15 minutes.

7. Season the Soup: Add salt, sugar, and bouillon powder to taste. Stir well to combine. Adjust seasoning as needed.

8. Finish the Soup: When the vegetables are cooked to your liking, turn off the heat. Add the chopped celery leaves and green onions for a fresh, vibrant flavor. Garnish with fried shallots before serving.

9. Serve: Ladle the hot soup into bowls. Serve with lime wedges, sliced chili, and bird’s eye chili on the side for added flavor and spice.

10. Enjoy: This Beef Rib Soup is best enjoyed hot, with the tangy kick of lime and the heat from the chili, adding a burst of flavor to each spoonful.

This recipe makes a hearty and satisfying meal that’s full of flavor and perfect for any occasion. Enjoy your homemade Beef Rib Soup, a comforting and delicious dish that brings warmth and satisfaction to the table.