Cherry & Dennis Recipes
Indonesian Sayur Sop
印尼雜菜湯
Recipe overview
Carrot, potato, cabbage, green beans and cauliflower simmer in a clear broth scented with shallots, garlic, white pepper, nutmeg and celery, giving the soup a defensible Indonesian Sayur Sop identity.
01
Ingredients
Main ingredients
- 150 g carrot
- 2 piece medium potatoes
- 150 g Cabbage
- 100 g green beans
- 150 g cauliflower, about 500g
- 2 stalk stalks celery
Seasoning
- 4 piece shallots
- 3 clove garlic
- 1/2 tsp white pepper
- 1/4 tsp nutmeg
- 1 tbsp cooking oil
- 1200 ml water
- to taste salt
02
Tools
- knife
- cutting board
- vegetable peeler
- bowl
- pot
- frying pan
- spatula
- ladle
- measuring cup
- measuring spoons
03
Steps
Step 1
Wash vegetables
Wash all vegetables under running water and drain before cutting.
Step 2
Cut potato and carrot
Peel potato and cut into 2 cm chunks; slice carrot 1 cm thick.
Step 3
Cut remaining vegetables
Cut cabbage into large pieces, beans into 3 cm lengths, cauliflower into small florets and celery into slices.
Step 4
Prepare aromatics
Finely chop shallots and garlic and keep together.
Step 5
Sauté aromatics
Heat oil over medium heat and sauté shallots and garlic for 2 minutes until fragrant and lightly golden.
Step 6
Boil the broth
Add 1,200 ml water and the sautéed aromatics to the pot and bring to a full boil.
Step 7
Cook firm vegetables
Add potato and carrot and simmer over medium-low heat for 8 minutes.
Step 8
Add beans and cauliflower
Add green beans and cauliflower and simmer for another 5 minutes.
Step 9
Add cabbage
Add cabbage and simmer for 3 minutes until tender but not mushy.
Step 10
Season the soup
Add white pepper and nutmeg, simmer 1 minute and add salt only after tasting.
Step 11
Add celery
Add most celery and simmer for 30 seconds, reserving a little for garnish.
Step 12
Check and serve
Serve when potato and carrot pierce easily and cabbage still holds shape; add remaining celery.
Common mistakes
- Adding every vegetable together makes cabbage mushy before potato is tender.
Tips
Shallot, garlic, white pepper, nutmeg and celery form this version’s Indonesian clear-soup profile.
