📝 About This Recipe
Hailing from the regency of Boyolali in Central Java, this iconic Soto is celebrated for its crystal-clear, aromatic broth that balances savory beef essence with delicate herbal notes. Unlike its coconut milk-based cousins, Soto Boyolali is light yet deeply flavorful, traditionally served in small bowls with an array of skewered side dishes. It is the ultimate Indonesian comfort food, offering a refreshing and revitalizing experience in every spoonful.
🥗 Ingredients
The Broth and Meat
- 500 grams Beef Chuck or Brisket (cut into large chunks for boiling)
- 2.5 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)
- 3 pieces Bay Leaves (Salam Leaves)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 3 pieces Candlenuts (toasted)
- 2 cm Ginger
- 1 teaspoon Whole Black Peppercorns
- to taste Salt and Sugar
Accompaniments and Garnish
- 3-4 cups Steamed Rice (cooked)
- 150 grams Bean Sprouts (blanched briefly)
- 100 grams Glass Noodles (soaked in hot water until soft)
- 3 tablespoons Fried Garlic Flakes (for topping)
- 2 stalks Celery Leaves (finely chopped)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Place the beef chunks and water in a large stockpot. Bring to a boil, then skim off any foam or impurities that rise to the surface to ensure a crystal-clear broth.
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2
Once the water is clear, add the lemongrass, galangal, kaffir lime leaves, and bay leaves. Lower the heat and simmer gently until the beef is tender, approximately 60-70 minutes.
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3
While the beef is simmering, prepare the spice paste by grinding shallots, garlic, toasted candlenuts, ginger, and peppercorns in a mortar and pestle or food processor until smooth.
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4
Heat 2 tablespoons of oil in a small skillet over medium heat. Sauté the spice paste until it becomes fragrant and turns a golden hue, ensuring it is fully cooked to remove the raw taste.
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5
Remove the tender beef from the pot. Let it cool slightly, then dice it into small, bite-sized cubes. Set the meat aside.
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6
Add the sautéed spice paste into the simmering broth. Stir well and let it simmer for another 15 minutes to allow the flavors to meld.
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7
Season the broth with salt and a pinch of sugar. Taste and adjust—the broth should be savory, light, and very aromatic.
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8
Prepare your serving bowls. Traditionally, Soto Boyolali is served in small ceramic bowls.
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9
Place a portion of steamed rice in the bowl, followed by glass noodles, bean sprouts, and the diced beef.
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10
Ladle the piping hot broth over the ingredients until the bowl is nearly full.
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11
Garnish generously with chopped celery leaves and a handful of fried garlic flakes.
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12
Serve immediately while steaming hot with a side of lime wedges and sambal.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil once the spices are added; a gentle simmer is key. Toasting the candlenuts before grinding is essential as it releases their natural oils and adds a nutty depth to the soup. If you prefer a richer beef flavor, use beef marrow bones along with the meat during the initial boiling stage. Always blanch the bean sprouts separately rather than boiling them in the main pot to keep the broth from tasting 'earthy'. Store the broth and the toppings separately if you plan on having leftovers to prevent the noodles from absorbing all the liquid.
🍽️ Serving Suggestions
Serve with 'Sate Paru' (fried lung skewers) or 'Sate Telur Puyuh' (quail egg skewers) for an authentic Boyolali experience. Pair with 'Tempe Mendoan' (half-cooked fried tempeh) for a crunchy, savory contrast. Add a spoonful of 'Sambal Rawit' (bird's eye chili sauce) for those who enjoy a spicy kick. Provide extra lime wedges on the side to allow guests to adjust the acidity to their liking. Enjoy with a glass of warm 'Es Teh Tawar' (unsweetened iced tea) to cleanse the palate.