I have no idea why I didn’t post this soup earlier since sop sapi dan kacang merah is definitely one of my favorite beef soup. I first tried this soup in my in laws home, apparently one of my hubby favorite soup actually. So, of course I got to learn how to do it right? Not that I need further encouragement since I love this soup from the first time I tried it. :D
I use fresh red beans since it is actually very easy to find fresh ones here. If that is not an option, you can always use dried red beans, though you will need to rehydrate the beans first. You can either soak the beans overnight in cold water, or you can boil the beans and then quickly cover the pot, turn off heat and let the beans soaked in hot water for 1 hour. Either way should work. Oh, and if you are using dried red beans, you will only need about 200 grams. ♥
Sop Sapi dan Kacang Merah - Beef and Red Bean Soup
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Prep Time: 30 mins
Cook Time: 2 hours
Total Time: 2 hours 30 mins
- 1 kilogram beef (*)
- 2 liter water
- 2 tablespoon oil
- 3 shallots (Indonesian: bawang merah), minced
- 3 cloves garlic (Indonesian: bawang putih), minced
- 600 gram fresh red beans (Indonesian: kacang merah segar) (**)
- 300 gram carrots (Indonesian: wortel), peeled and cut into bite sizes
- 300 gram potatoes (Indonesian: kentang), peeled and cut into bite sizes
- 1 teaspoon nutmeg (Indonesian: bubuk pala)
- 3 cloves (Indonesian: cengkeh)
- 1 tablespoon salt, or to taste
- 1/2 tablespoon sugar, or to taste
- 1/2 teaspoon ground white pepper
- 2 scallions (Indonesian: daun bawang), white parts only, thinly sliced
- 1 bunch of Chinese celery (Indonesian: daun seledri), stalks only, thinly sliced
- 2 tomatoes, cut into small pieces
- 2 scallions, green parts only, thinly sliced
- 1 bunch of Chinese celery, leaves only, roughly chopped
- Chili sauce (optional)
- sambal of your choice
- sweet soy sauce (Indonesian: kecap manis)
- Place beef and water in a soup pot and bring to a boil. Remove scum as needed. Reduce heat, cover, and simmer until the beef is tender.
- Meanwhile, heat oil in a frying pan. Sauté shallot and garlic until fragrant and the garlic has turned golden brown. Add this to the soup.
- Once the beef is tender, add the red beans and cook until some of the beans started to split. Generally this means the beans are now tender.
- Add carrots, potatoes, nutmeg, cloves, and season with salt, sugar, and ground white pepper. Cook until the vegetables are firm but tender.
- Add thinly sliced white parts of scallions and thinly sliced celery stalks. Mix well. Turn off heat.
- Serve the soup hot garnished with tomatoes, green part of scallions and celery leaves. I like to add some simple chili sauce to go with this soup, but it is good even without.
- (*) For making soup, it is best to use part bones and part meat. My preference is 30% bones and 70% meat. Or, you can use beef ribs so you get both bones and meat.
- (**) If fresh red beans are not available, use 200 gram of dried red beans. You will need to rehydrate the beans by either soaking overnight in cold water, or boil the beans and left it to soak in hot water for one hour. Drain the beans before using.