Soto Sulung Makassar
Soto Sulung is a rich and aromatic beef soup originating from Makassar, South Sulawesi. Unlike other sotos, it features a distinct blend of spices and is often enriched with coconut milk, giving it a creamy texture and a complex flavor profile. It's typically served with rice or lontong, and a variety of condiments.
🧂 Ingredients
- 500 g Beef (brisket or chuck), cut into cubes
- 1500 ml Beef broth or water
- 200 ml Coconut milk (thick)
- 2 stalks Lemongrass, bruised
- 2 cm piece Galangal, bruised
- 3 Bay leaves
- 4 Kaffir lime leaves
- 3 tbsp Vegetable oil
- to taste Salt
- 1 tsp Sugar
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 0.5 tsp Ground cumin
- 10 small Shallots, thinly sliced
- 5 Garlic cloves, thinly sliced
- 2 cm piece Ginger, thinly sliced
- to taste Chili peppers (optional, for heat)
- 2 tbsp Fried shallots (for garnish)
- 2 tbsp Fresh cilantro, chopped (for garnish)
- to taste Lime wedges (for serving)
- to taste Rice or Lontong (for serving)
👨🍳 Instructions
- 1
Boil the beef in water or broth until tender. Drain and set aside the beef and the broth. Cut the tender beef into bite-sized cubes.
💡 Tip: Using a pressure cooker can significantly reduce the cooking time for the beef. - 2
In a large pot, heat the vegetable oil. Sauté the sliced shallots, garlic, and ginger until fragrant and lightly golden. Add the ground turmeric, coriander, and cumin, and stir for another minute until aromatic.
💡 Tip: Ensure the aromatics are cooked until softened to release their full flavor. - 3
Add the beef cubes to the pot and stir to coat them with the spice mixture. Cook for about 5 minutes.
💡 Tip: This step helps to sear the beef and infuse it with the initial spices. - 4
Pour in the reserved beef broth. Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the beef is very tender and the flavors have melded.
💡 Tip: Simmering allows the spices and aromatics to fully infuse the broth. - 5
Stir in the thick coconut milk and sugar. Continue to simmer gently for another 15-20 minutes, stirring occasionally, until the soup is heated through and slightly thickened. Do not boil vigorously after adding coconut milk.
💡 Tip: Gentle simmering prevents the coconut milk from curdling. - 6
Season the soto with salt to taste. If using chili peppers, you can add them whole during simmering or finely chop them for extra heat.
💡 Tip: Taste and adjust seasoning as needed. The saltiness will balance the richness of the broth. - 7
Serve the Soto Sulung hot, ladling the soup and beef into bowls. Garnish with fried shallots and fresh cilantro. Serve with lime wedges and rice or lontong on the side.
💡 Tip: Condiments like chili sauce or a dash of soy sauce can be offered for those who like extra flavor.
💡 Pro Tips
- ✓For a deeper flavor, you can brown the beef cubes before adding the broth.
- ✓Adjust the amount of spices and chili to your personal preference.
- ✓Ensure all aromatics like lemongrass and galangal are bruised to release their essential oils.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include adding thinly sliced boiled eggs or crispy fried tofu as a garnish.
- For a lighter version, reduce the amount of coconut milk or omit it entirely, though this will alter the traditional flavor profile.
- A small amount of tamarind paste can be added for a subtle tang.