Beef Ribs Soup (Sup Iga Sapi)
Indulge in a heartwarming bowl of Sup Iga Sapi, a comforting Indonesian beef ribs soup brimming with hearty vegetables and robust flavors. This traditional dish combines tender beef ribs with a medley of fresh vegetables, fragrant herbs, and spices to create a delightful and satisfying meal perfect for any occasion. Follow this simple recipe to bring a taste of Indonesia to your kitchen.
Ingredients
- 250 grams beef ribs (pre-cooked)
- 2 medium potatoes, peeled and cut into chunks
- 1 medium carrot, peeled and sliced
- 5 green beans, trimmed and cut
- 3 cabbage leaves, chopped
- 4 pieces of black fungus mushrooms (soaked in hot water until softened)
- 2 tablespoons macaroni
- 1 stalk celery, finely sliced
- 400 ml beef broth (from boiling the beef ribs)
- 1.5 liters clean water
- 1 stalk green onion, sliced diagonally
- 3 cloves garlic
- 3 shallots
- 1/2 teaspoon ground pepper
- To taste: chicken or beef bouillon powder
- To taste: salt
- To taste: fried shallots (for garnish)
Steps
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Prepare the Vegetables and Mushrooms: Wash all the vegetables thoroughly. If not already done, soak the black fungus mushrooms in hot water until they expand, then slice them and rinse again. Set aside.
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Sauté Aromatics: Blend the garlic and shallots until smooth. Heat a small amount of oil in a pan, then sauté the blended mixture along with the sliced green onion until fragrant and lightly browned. Add a splash of water and the ground pepper, stirring until well combined. Set this aromatic mixture aside.
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Cook the Soup: In a large pot, combine the clean water and beef broth, bringing it to a boil. Add the pre-cooked beef ribs and continue boiling until the broth is flavorful. Add the potatoes, carrots, and green beans to the pot, and cook until they are halfway tender.
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Add Remaining Ingredients: Once the initial vegetables are partially cooked, incorporate the cabbage, black fungus mushrooms, and macaroni. Cover the pot and simmer until all the vegetables are fully cooked and the macaroni is tender.
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Season and Finish: Stir in the sautéed aromatic mixture, then season with salt and chicken or beef bouillon powder to taste. Mix well, and let the soup cook for a few more minutes to meld the flavors. Finally, add the sliced celery and garnish with fried shallots.
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Serve: Ladle the hot soup into bowls and serve immediately, enjoying the rich, savory flavors and comforting textures of this traditional Indonesian dish.
Feel free to adjust the seasoning to your preference and serve the soup with steamed rice or crusty bread for a complete and satisfying meal.
