Savory Southern Soto Betawi

Ingredients

In this adaptation of Soto Betawi, we incorporate smoky bacon and collard greens to infuse the soup with Southern flavors. The traditional Indonesian recipe is typically made with beef, coconut milk, and a blend of aromatic spices. By adding bacon and collard greens, we introduce a smoky and slightly bitter element that complements the richness of the soup. We alse have the original recipe for Soto Betawi, so you can check it out.

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 4 slices of bacon, chopped 4 slices of bacon, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups collard greens, thinly sliced 2 cups collard greens, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fried shallots, for garnish Fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped bacon and cook until crispy.
2. 2.
   Add the onion and garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground coriander, cumin, turmeric powder, and chili powder. Cook for another minute to toast the spices.
5. 5.
   Add the lemongrass, kaffir lime leaves, coconut milk, beef broth, and water to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the beef is tender.
6. 6.
   Remove the lemongrass stalks and kaffir lime leaves from the pot.
7. 7.
   Stir in the collard greens and simmer for an additional 5 minutes, until wilted.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the soup hot, garnished with fried shallots and lime wedges.

Treat your ingredients with care...

• Bacon — Choose a smoky bacon variety for an enhanced flavor profile.
• Collard greens — Make sure to thinly slice the collard greens to ensure they cook quickly and evenly.

Tips & Tricks

• For a spicier kick, add more chili powder or garnish with sliced chili peppers.
• If you prefer a thicker soup, simmer for a longer time to reduce the liquid.
• Serve with steamed rice or rice cakes for a more substantial meal.

Serving advice

Serve the Southern Soto Betawi hot in individual bowls, garnished with fried shallots and lime wedges. Accompany it with steamed rice or rice cakes for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the sliced collard greens on top of the soup, creating an attractive green garnish. Sprinkle some additional fried shallots for added texture and visual appeal.