Sop Sapi Kacang Merah - Beef soup with red beans

Ingredients

• 1,000 gbeef on the bone
• 2,000 mlwater
• 2 tbspoil
• 3shallots
• 4 clovesgarlic
• 600 gred beans
• 300 gcarrots
• 300 gpotatoes
• 1 tspnutmeg
• 3cloves
• 1 tbspsalt
• 1/2 tbsppalm sugar
• 1 tsppepper
• 2spring onions, white parts
• 1 bunchcelery stems
• 2tomatoes
• 2spring onions, green parts
• 1 bunchcelery leaves
• 2 tbspkecap manis
• 3 tbspsambal tauco

Instructions

1. 1

   Simmer the beef

   Cut the beef into pieces. Bring the water and beef to the boil in a pan, then lower the heat and simmer gently.

2. 2

   Prepare the vegetables

   Finely chop the garlic and shallots. Cut the carrots and potatoes into pieces, and finely slice the spring onion and celery.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the shallots and garlic for 2 minutes. Add them to the beef.

4. 4

   Add beans and vegetables

   Once the meat has softened, add the beans and cook gently. Add the carrots, potatoes, nutmeg, cloves, salt, palm sugar and pepper, then cook until everything is done.

5. 5

   Finish the soup

   Stir in the spring onion and celery.

6. 6

   Serve with garnish

   Ladle the soup into bowls and garnish with the tomatoes, green spring onion, celery leaves, kecap manis and sambal tauco.

What is sop sapi kacang merah?

Sop sapi kacang merah is an Indonesian beef soup whose name describes its main ingredients: beef and red beans. It combines a slow-simmered meat broth with vegetables and familiar warm spices.

This version builds flavour from beef on the bone, shallots, garlic, nutmeg and cloves. The fresh garnishes and kecap manis and sambal tauco add sweetness, freshness and a savoury chilli note at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and red beans provide most of the carbohydrates, while beef contributes protein and the oil and beef contribute fat. Balance a bowl with extra vegetables or serve it with a modest portion of rice, depending on how filling you want the meal to be.

Build flavour with the beef

On-the-bone beef: simmering the pieces in water gives the soup its base. Keep the liquid at a gentle simmer rather than a hard boil.

Shallots and garlic: frying them briefly in oil softens their sharpness before they go into the broth. Add them after the beef has started simmering, as directed.

Mind the beans

Red beans: add them once the meat has softened, then let them cook gently in the broth. The recipe does not specify a soaking step, so follow the stated method and allow the beans to become tender.

Vegetables: carrots and potatoes go in after the beans, alongside the seasonings. Cut them into similarly sized pieces so they cook at a similar pace.

Check the texture

Beef: the meat should be soft enough to eat comfortably before you add the beans. Keep the simmer steady and check it as it cooks.

Potatoes and carrots: cook until tender but still holding their shape. The soup is ready when the meat, beans and vegetables are all done.

Let the garnish do its work

Fresh finish: spring onion greens, celery leaves and tomato bring a brighter contrast to the rich broth. Add them to the bowls rather than cooking them into the soup.

Sauces: kecap manis brings sweetness, while sambal tauco adds a savoury, spicy edge. Serve them as garnishes so each person can adjust the finish to taste.

Serve it as a meal

The beef, beans and potatoes make this soup substantial on its own. For a fuller meal, serve it with plain rice and let the broth and garnishes flavour each spoonful.

Keep extra kecap manis and sambal tauco on the table, along with the chopped garnishes, so everyone can tailor their bowl.

Recipe notes & tips

• Keep the beef at a gentle simmer to avoid making the broth boil vigorously.
• Cut the carrots and potatoes into similar-sized pieces for more even cooking.
• Add the spring onion and celery at the end so their flavour stays fresh.
• Taste the broth before serving and adjust the seasoning to your preference.
• Keep the kecap manis and sambal tauco separate until serving so diners can choose how much to add.

Variations

• More vegetables: add extra carrots or other soup vegetables alongside the potatoes.
• Rice on the side: serve each bowl with plain rice for a more substantial meal.
• Adjust the heat: serve sambal tauco separately so each person can choose their preferred amount.
• Fresh herb finish: add extra spring onion greens and celery leaves when serving.
• Sweeter finish: offer extra kecap manis at the table for those who like a sweeter broth.

Common mistakes to avoid

• Boiling too hard: a vigorous boil can make the broth cloudy; keep it at a gentle simmer.
• Adding vegetables too early: they may turn soft before the meat and beans are done; follow the stated order.
• Uneven chopping: pieces cook at different rates; cut the carrots and potatoes to a similar size.
• Overcooking the garnish: spring onion and celery lose their fresh character; stir them in near the end.
• Mixing in all the sauces: diners lose control over the seasoning; offer kecap manis and sambal tauco at the table.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the broth has thickened; store garnishes and sauces separately where possible.

Frequently asked questions