Sop Iga
Lunch • Indonesia
About Sop Iga
Beef short-rib soup with carrots and potatoes
How to Make Sop Iga (Traditional & Healthy Version)
Sop Iga, or Indonesian Beef Ribs Soup, is a beloved comfort dish found in homes and warungs across Indonesia. This hearty soup is prized for its clear, aromatic broth infused with local spices, tender beef ribs, and a vibrant medley of vegetables. Originating from Java and spread throughout the archipelago, Sop Iga is often enjoyed during family gatherings, festive occasions, or as a nourishing lunch. The soup’s aromatic base—built on shallots, garlic, pepper, and nutmeg—creates a fragrant, soul-warming dish that highlights the essence of Indonesian home cooking. What makes Sop Iga truly special is its ability to deliver robust flavors in a light, healthy package. Unlike many creamy or coconut-laden soups, Sop Iga relies on simmered bones and fresh produce, making it a lighter alternative while still being deeply satisfying. Served with a squeeze of lime and a sprinkle of fried shallots, this dish is not only a feast for the taste buds but also a celebration of Indonesia’s rich culinary heritage. Whether you’re new to Indonesian cuisine or a seasoned fan, Sop Iga offers a delightful taste experience that’s both authentic and accessible.
Ingredients(for 1 medium bowl)
- 400 grams Beef ribs (Iga sapi) (cut into 5 cm pieces)
- 1 large Carrot (sliced)
- 1 medium Potato (diced)
- 2 Celery stalks (chopped, daun seledri)
- 1 small Tomato (quartered)
- 3 cloves Shallots (finely sliced, bawang merah)
- 2 cloves Garlic (crushed, bawang putih)
- 1 teaspoon Whole black peppercorns (or ground)
- 1/4 teaspoon Ground nutmeg (pala bubuk)
- 2 Bay leaves (daun salam)
- 1.5 liters Water (for soup base)
- 1 teaspoon Salt (to taste)
- 2 tablespoons Fried shallots (for garnish) - optional
- 2 Lime wedges (for serving) - optional
Instructions
- 1
Blanch beef ribs in boiling water for 2 minutes to remove impurities, then discard water and rinse ribs.
5 minutes
This step ensures a clear, clean-tasting broth.
- 2
In a large pot, add 1.5 liters of fresh water and the cleaned beef ribs. Bring to a boil, skimming off any foam.
5 minutes
Skim regularly for the clearest broth.
- 3
Add shallots, garlic, peppercorns, ground nutmeg, bay leaves, and salt. Simmer on medium heat until ribs are tender (about 20 minutes).
20 minutes
Use low heat for the most flavorful soup.
- 4
Add carrots and potatoes. Continue simmering until vegetables are just tender, about 10 minutes.
10 minutes
Cut vegetables evenly for even cooking.
Why This Dish is Healthy
This healthy Sop Iga recipe is lighter than traditional versions because it uses less oil, leans on fresh vegetables, and encourages skimming fat for a cleaner broth. With high-quality protein, plenty of fiber, and minimal processed ingredients, it's a heart-friendly, nourishing lunch. The use of whole foods and lots of vegetables keeps it low in calories while ensuring you enjoy authentic Indonesian flavor.
Sop Iga is a balanced meal featuring lean protein from beef ribs, complex carbohydrates from potatoes and carrots, and a rich array of vitamins and minerals from fresh vegetables and herbs. The broth is naturally low in fat, as excess fat can be skimmed off during cooking. Nutmeg and celery provide antioxidants, while tomatoes offer vitamin C and potassium. This dish is free from dairy and gluten, making it suitable for many dietary preferences.
Pro Tips
- 💡Tip 1: Blanch beef ribs first for a clear, non-greasy broth.
- 💡Tip 2: Skim any fat during simmering for a lighter soup.
- 💡Tip 3: Add celery and tomato at the end to preserve their bright flavor and nutrients.
Storage & Serving
Store leftover Sop Iga in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve the tenderness of the meat and the integrity of the vegetables.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 135.0 kcal |
| Protein | 13.0 g |
| Carbohydrates | 4.0 g |
| Total Fat | 7.0 g |
| Fiber | 1.0 g |
