Caspian Soto Bandung

Ingredients

In the Caspian adaptation of Soto Bandung, we incorporate Caspian ingredients such as saffron and pomegranate molasses to add a distinct flavor profile. These ingredients enhance the richness of the broth and provide a unique twist to the traditional Indonesian recipe. We alse have the original recipe for Soto Bandung, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• 4 hard-boiled eggs, halved 4 hard-boiled eggs, halved
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Fried shallots (for garnish) Fried shallots (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced beef to the pot and cook until browned.
3. 3.
   Pour in the beef broth and bring to a boil. Skim off any impurities that rise to the surface.
4. 4.
   Add the diced tomatoes, bruised lemongrass, bay leaves, ground turmeric, ground cumin, ground coriander, saffron threads, and pomegranate molasses to the pot. Stir well to combine.
5. 5.
   Reduce the heat to low and let the soup simmer for about 1 hour, or until the beef is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   In a separate pot, blanch the bean sprouts in boiling water for a few seconds. Drain and set aside.
8. 8.
   To serve, divide the soup into bowls. Add a handful of blanched bean sprouts and a halved hard-boiled egg to each bowl.
9. 9.
   Garnish with fresh cilantro and fried shallots.
10. 10.
    Serve Caspian Soto Bandung hot with lime wedges on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the soup.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the soup while simmering.
• If pomegranate molasses is not available, you can substitute it with a mixture of lemon juice and honey.
• Serve Caspian Soto Bandung with steamed rice or crusty bread for a more substantial meal.
• Customize the toppings by adding sliced green onions, chopped tomatoes, or fried tofu.
• Make a larger batch of the soup and freeze it in individual portions for quick and convenient meals.

Serving advice

Serve Caspian Soto Bandung hot in individual bowls. Squeeze a lime wedge over each serving just before eating to add a tangy kick to the soup. Accompany the dish with a side of steamed rice or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation of Caspian Soto Bandung, garnish each bowl with a sprinkle of fresh cilantro and fried shallots. The vibrant green and golden colors will add visual appeal to the dish. Serve the soup in beautiful ceramic bowls to showcase its rich and aromatic qualities.