📝 About This Recipe
Hailing from Pangkep, South Sulawesi, Sop Saudara is a rich and aromatic beef soup that embodies the spirit of 'brotherhood' in its very name. This culinary masterpiece features tender chunks of beef and offal simmered in a complex, spice-laden broth thickened with toasted peanuts and aromatic roots. It is a hearty, comforting bowl of heritage that offers a perfect balance of savory, nutty, and spicy notes, making it a legendary staple of Indonesian meat specialties.
🥗 Ingredients
The Meat and Broth
- 500 grams Beef Shank or Chuck (cut into 2cm cubes)
- 250 grams Beef Tripe or Lung (boiled until tender and sliced (optional))
- 2 liters Water (for the base stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 5 pieces Candlenuts (toasted)
- 1 tablespoon Coriander Seeds (toasted)
- 2 cm Ginger
- 2 cm Turmeric (fresh or 1 tsp powder)
- 1/2 teaspoon Cumin (toasted)
- 50 grams Peanuts (fried and finely ground to thicken the soup)
- 3 tablespoons Cooking Oil (for sautéing)
Accompaniments and Garnish
- 100 grams Rice Vermicelli (soaked in hot water until soft)
- 4-6 pieces Potato Croquettes (Perkedel) (fried)
- 2 stalks Green Onions (finely sliced)
- 2 tablespoons Fried Shallots (for topping)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Sambal Intropeksi (chili paste to taste)
👨🍳 Instructions
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1
Begin by parboiling the beef cubes in a large pot of water for 5-10 minutes to remove impurities. Drain the water and rinse the beef under cold water.
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2
Fill the pot with 2 liters of fresh water, add the parboiled beef, lemongrass, galangal, and kaffir lime leaves. Bring to a boil, then reduce to a simmer.
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3
While the beef simmers, prepare the spice paste by blending shallots, garlic, candlenuts, ginger, turmeric, coriander, and cumin with a splash of oil until completely smooth.
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4
Heat 3 tablespoons of oil in a frying pan. Sauté the spice paste over medium heat until it becomes fragrant and the oil starts to separate from the paste (about 8-10 minutes).
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5
Add the sautéed spice paste into the simmering beef pot. Stir well to incorporate the flavors into the broth.
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6
Stir in the finely ground fried peanuts. This is the secret step that gives Sop Saudara its signature creamy texture and nutty undertone.
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7
Season the soup with salt, white pepper, and a pinch of sugar. Continue simmering for 60-90 minutes until the beef is fork-tender and the broth has slightly reduced.
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8
If using offal (tripe or lung), add the pre-cooked sliced pieces into the pot during the last 15 minutes of simmering.
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9
Taste the broth and adjust the seasoning if necessary. The soup should be rich, savory, and deeply aromatic.
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10
To assemble, place a portion of soaked rice vermicelli in a deep serving bowl.
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11
Ladle the hot soup and generous chunks of beef over the vermicelli.
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12
Top each bowl with a potato croquette (perkedel), a sprinkle of sliced green onions, and a handful of crispy fried shallots.
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13
Serve immediately while steaming hot with a side of lime wedges and sambal.
💡 Chef's Tips
For the best flavor, make the soup a day in advance to allow the spices to fully penetrate the meat. Always toast your candlenuts and coriander seeds before grinding to release their essential oils. If the broth becomes too thick from the peanuts, add a little extra hot water to reach your desired consistency. Use a pressure cooker if you are short on time; the beef will be tender in about 30-40 minutes. Don't skip the lime juice at the end; the acidity cuts through the richness of the peanut-thickened broth perfectly.
🍽️ Serving Suggestions
Serve with a side of warm steamed jasmine rice or 'Burasa' (Buginese rice cakes cooked in coconut milk). Pair with grilled milkfish (Ikan Bandeng Bakar) for an authentic Makassar feast. Add a side of emping (melinjo crackers) for an extra crunchy texture. Serve with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the spices. Include a small dish of salty soy sauce with bird's eye chilies for those who like extra heat.