Sop Saudara (Sop saudara)
Overview
Sop saudara is a spiced beef soup from Makassar and Pangkep in South Sulawesi, Indonesia. Beef and beef offal, such as lung and tripe, are boiled until tender and simmered in a broth seasoned with a fried paste of shallots, garlic, ginger, galangal, coriander seeds, pepper, nutmeg and candlenuts, which give it a slightly cloudy colour. The soup is poured over rice vermicelli, fried beef lung, slices of hard-boiled egg and perkedel, little potato fritters, and topped with fried shallots, celery leaves and spring onion. It is eaten with rice, lime, chilli sauce and grilled milkfish.
History
Sop saudara means brother's soup. It is said to have been created in the 1950s by Haji Dollah, a cook from Pangkajene in Pangkep, who opened a stall in Makassar, and the name expresses the friendliness and closeness of the people who eat it together. It is now one of the three great soups of Makassar, alongside coto Makassar and sop konro, and is served at the city's breakfast stalls.
Main ingredients
Beef, offal, rice vermicelli, potato fritters, boiled egg, spices. The soup is built on spiced beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Tripe and offal soups · Potato soups · Noodle soups · Egg soups · More soups from Indonesia
Recipe
Method
- 11.5 h
Boil the beef and offal in 2.5 l water for 1.5 hours, then cut them up and keep the broth.
- 2
Fry the spice paste until fragrant and stir it into the broth.
- 320 min
Add the beef and simmer for 20 minutes, and fry the boiled lung until crisp.
- 4
Put vermicelli, fried lung, egg and potato fritters in bowls.
- 5
Pour over the hot soup and top with fried shallots and celery leaves.
- ✓
Serve. About 2h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
