Sayur Sop (Sayur sop)
Overview
Sayur sop is an Indonesian clear vegetable soup. Garlic, shallots and white pepper are pounded or fried and added to a light chicken or beef broth with nutmeg. Chunks of carrot, potato, cabbage, green beans, cauliflower and sometimes corn or macaroni are cooked in it until tender, often with pieces of chicken, meatballs or chicken wings. The soup is finished with chopped spring onion and Chinese celery leaves, and each bowl is topped with crispy fried shallots and a squeeze of lime, with sambal on the side. It is light, savoury and gently peppery, and it is eaten with steamed rice.
History
Sayur sop is one of the most common home dishes in Indonesia, cooked in many households several times a week and served in warung food stalls everywhere. Its name and its use of carrots, potatoes and nutmeg reflect the influence of Dutch soups during the colonial period, adapted to local tastes with fried shallots and sambal. It is a favourite dish for children and for anyone feeling unwell.
Main ingredients
Carrot, potato, cabbage, green beans, chicken, fried shallots. The soup is built on clear chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe
Method
- 115 min
Simmer the chicken in 1.5 l water for 15 minutes, skimming.
- 2
Fry the garlic and shallots in a little oil until fragrant and add to the pot with the pepper and nutmeg.
- 310 min 5 min
Add the carrots and potatoes and cook for 10 minutes, then add the beans and cabbage for 5 minutes.
- 4
Season with salt and add the spring onion and celery.
- 5
Serve with fried shallots, lime and sambal.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
