Soto Betawi (Jakarta Beef Soup)

Soto Betawi is a delicious and hearty Indonesian soup, consisting of chunks of beef, vegetables and fragrant spices. Perfect for cold days, or anytime you’re looking for something comforting.

I tend to be someone that doesn’t eat a lot of soup outside of the winter. But soto betawi is one of my few exceptions. This Jakarta-style beef soup is something you’ve got to try. The warm notes from the spices make this a wholesome soup that’s perfect for the winter season, but the deep flavor profile makes it great as a year-round comfort dish.

It takes around two hours to prepare, but most of that time is hands-off. And very worth the wait. It’s also an excellent make-ahead dish.

this recipe

What is Soto Betawi

Soto betawi (sometimes written as soto betawai) is a slow cooked beef soup popular in Jakarta, Indonesia. It's a rich, hearty slow-cooked beef soup, characterised by a milky-white broth made using coconut milk. There are other types of soto (soup), but soto betawi is the most popular version in Jakarta. 

Origins

Soto betawi is believed to have been developed in Jakarta in the mid to late 19th century by the Betawi community as a result of the intermingling of communities – Jakarta was a port city and the soup is an amalgamation of various international flavors.

While initially a popular item amongst street vendors, soto betawi has become a culturally significant dish that is available in small and high end restaurants, as well as been made at home. It is considered one of Jakarta's signature dishes.

Ingredients

• Beef shank
• Beef tripe
• Water
• Indonesianbay leaves 
• Kaffir lime leaves
• Lemongrass 

For the spice paste

• Shallots 
• Garlic cloves 
• Ginger 
• Galangal 
• Coriander powder
• Beef bouillon
• Granulated sugar
• Candlenut 
• Vegetable oil

For the seasoning

• Evaporated milk
• Coconut milk
• Salt
• Pepper

How to make Soto Betawi

The spice paste is where the magic begins - grind the shallots, garlic, ginger, and galangal together with the candlenuts and coriander. Take your time grinding these ingredients as this is what releases the flavor within the spices. (You can use a pestle and mortar, or a spice grinder.)

The cooking process is where patience becomes your best friend. Start by frying your spice paste until it becomes golden and fragrant - it will make your kitchen smell like a Jakarta street market (in a good way, but do turn on a fan). Add in the Indonesian bay leaves, kaffir lime leaves, and lemongrass stalks, and cook until the oils separate from the spices for three or four minutes. 

Add the water, beef, and tripe, and mix well with the spices. Bring it all to boil, and then let it simmer - about an hour of gentle cooking will transform those meat cubes into tender morsels of pure deliciousness. Stir in the evaporated milk and coconut milk, and season with salt and pepper, creating a creamy broth that’s both rich and comforting.

Serve this up in big, welcoming bowls, and don’t forget to include some accompaniments! A squeeze of fresh lime, some chopped tomatoes, crispy melinjo crackers, and a dollop of homemade sambal turn this soup from amazing to absolutely unforgettable.

The key to Soto Betawi is patience. Take your time with each step, and don’t be afraid to adjust the seasonings to make it your own. Some days call for an extra kick of pepper, while others might need a touch more salt. Hope you enjoy this as much as I do!

Tips

Take your time

Like many comforting soup recipes, soto betawi is best made slow. Let the beef cook slowly for best results. And add the milk towards the end to prevent any curdling.

What kind of beef to use

Depending on who you ask, there are several correct answers to this. Stewing beef is great, but my personal favorite is beef shank as I feel it really captures the spirit of the recipe. 

Sangrai

Sangrai is an Indonesian cooking technique, referring to dry-frying (i.e. without any oil in the pan) your spices before adding them to your broth. This helps to release the essential oils, resulting in deeper and more complex flavors.

Variations

Given that this is one of Jakarta's most popular recipes, there are several variations to soto betawi. 

Soto betawi kuah susu

Instead of using coconut milk (soto betawi kuah santan), the kuah susu variation is made using cow's milk. It's a simple one-to-one switch.

Mixed version 

Very common these days is the mixed milk approach to soto betawi that involves using both coconut milk and fresh milk. A equal amount of each is fine, but many tailor this to their particular taste.

Different cuts of meat

You can experiment using various cuts of beef. A variation I personally want to experiment with is using tripe. Another popular version, soto tangkar, involves the use of beef ribs for an even heartier dish.

Soto mei betawi

This involves the addition of noodles to soto betawi, and is personally one of my favorite things to do when I'm playing around with this dish at home. I use Indomie noodles without the extra seasoning.

Play with the spices

One of the most common changes is using different types of spices. You can play with amounts of nutmeg, turmeric, ground coriander, or even a cinnamon stick or two. The Jakarta beef soup has a lot of room for personalization. I've even seen versions using star anise or smashed garlic cloves with red chilli powder.

Serving suggestions

Soto betawi can be served with a range of condiments and accompaniments from sambal to fresh tomatoes and crackers (like I do in this recipe). You could also try kecap manis (Indonesian sweet soy sauce), boiled potatoes, or fried shallots. Alternatively, it pairs very well with rice or even nasi goreng.