📝 About This Recipe
A beloved Indonesian classic, Sop Iga features succulent beef short ribs simmered until tender in a clear, aromatic broth infused with warming spices like nutmeg, cloves, and cinnamon. This soul-warming soup is a staple in Indonesian households and upscale restaurants alike, celebrated for its rich umami depth and refreshing vegetable balance. It's the ultimate comfort food, offering a harmonious blend of savory meat and fragrant spices that capture the heart of Javanese culinary tradition.
🥗 Ingredients
Main Ingredients
- 1 kg Beef short ribs (cut into 5cm pieces)
- 2.5 liters Water (filtered)
- 3 pieces Carrots (peeled and sliced into rounds)
- 2 large Potatoes (peeled and cubed)
- 2 tablespoons Cooking oil (for sautéing)
Whole Spices
- 1 piece Cinnamon stick (about 3cm long)
- 4-5 pieces Cloves
- 1/2 teaspoon Nutmeg (freshly grated)
- 3 pieces Cardamom pods (bruised)
Spice Paste (Bumbu Halus)
- 6 cloves Garlic
- 8 pieces Shallots (Indonesian red shallots)
- 2 cm Ginger (peeled)
- 1 teaspoon White peppercorns (toasted)
- to taste Salt and Sugar
Garnish and Finishing
- 1 stalk Leek (thickly sliced)
- 2 stalks Celery (roughly chopped)
- 2 tablespoons Fried shallots (for topping)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Place the beef ribs in a large pot and cover with enough water to submerge. Bring to a rolling boil for 5-10 minutes to release impurities and 'gray foam'.
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2
Drain the ribs and discard the boiling water. Rinse the ribs thoroughly under cold running water to remove any remaining scum. Clean the pot as well.
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3
Return the cleaned ribs to the pot and add the 2.5 liters of fresh water. Bring to a boil, then reduce heat to low.
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4
Add the cinnamon stick, cloves, bruised cardamom, and grated nutmeg to the pot. Simmer gently, partially covered, for about 1.5 to 2 hours until the meat is tender and starting to pull away from the bone.
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5
While the meat simmers, prepare the spice paste by grinding the garlic, shallots, ginger, and white peppercorns in a mortar and pestle or food processor until smooth.
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6
Heat 2 tablespoons of oil in a small skillet. Sauté the spice paste over medium heat until it becomes fragrant and turns a light golden color (about 3-5 minutes).
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7
Pour the sautéed spice paste into the simmering soup pot. Stir well to incorporate the flavors.
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8
Add the cubed potatoes to the soup. Cook for about 10 minutes until they begin to soften.
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9
Add the sliced carrots to the pot and continue simmering for another 10 minutes until both the potatoes and carrots are tender but not mushy.
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10
Season the broth with salt and a pinch of sugar. Taste and adjust the seasoning as needed; the broth should be savory with a distinct peppery finish.
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11
Just before turning off the heat, stir in the sliced leeks and celery stalks. Let them wilt for 1 minute.
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12
Ladle the hot soup into bowls, ensuring each serving gets a generous portion of ribs and vegetables. Top with a sprinkle of fried shallots and serve immediately.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a violent boil after the initial blanching; a gentle simmer is key. If you are short on time, a pressure cooker can tenderize the ribs in about 45 minutes, though the slow-simmer method yields a deeper flavor. Always toast your white peppercorns before grinding them to unlock a more vibrant, floral heat. Using fresh nutmeg rather than pre-ground powder makes a significant difference in the authentic aroma of the dish. If the broth becomes too fatty, you can refrigerate it overnight and easily skim the solidified fat off the top the next morning.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the flavorful broth. Provide a side of 'Sambal Hijau' (green chili sambal) or 'Sambal Rebus' for those who enjoy a spicy kick. Accompany with 'Emping' (melinjo nut crackers) for a traditional bitter-crunchy contrast. A squeeze of fresh lime juice into the bowl just before eating is essential to brighten the rich, savory notes. Pair with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) to balance the warmth of the spices.