(Red) Tomato Soup / Sop Merah

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This soup recipe is originally comes from Surabaya which is the capital city of East Java, Indonesia. Surabaya is a big and modern city and almost as crowded as Jakarta. There are so many delicious local food to hunt for when you are visiting this city,  and my husband’s (who was born and raised in Surabaya) favorite is none other than Soto Ambengan (Indonesia traditional chicken soup in spices and herbs) and this red soup.

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My lil one also loves this soup since it is very delicious and refreshing with the combination of sour, sweet, and salty taste. The soup goes very well with hot steam rice. Sometimes I also add cooking cream and my son would enjoy it with homemade garlic bread. Either way, this soup with tomatoes as its basic ingredients is still yummy and healthy because tomatoes contain vitamin, essential minerals and antioxidants that can keep you healthy and fit.

Other main ingredients for this soup are usually ham, sausage, macaroni, and carrots, but it will depend on you of what you are going to use in your soup.

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*This recipe is for 6 servings*

Ingredients:

  1. 6 red tomatoes (about 670 gr)
  2. 1 red tomato, diced
  3. 1/2 large onion, diced
  4. 6 garlic, minced
  5. 1/2 large red onion, minced
  6. 5 spring onion, minced
  7. 3 celery, minced
  8. 1/4 nutmeg, washed and grated or 1/4 tsp nutmeg powder
  9. 5 tbsp sugar
  10. 1.5 tbsp salt
  11. 2 tbsp unsalted butter or cooking oil
  12. corn kernels from 1 sweet corn
  13. 6 carrots, cut in bite size or diced
  14. 70 gr macaroni, cooked in boiling water until soft. Strain and discard the water. Set aside the macaroni in a small bowl
  15. 3 pork or chicken sausages, cut in bite size in round shapes
  16. 1/4 of kampong chicken or farm chicken with bones, plus chicken feet and neck
  17. 2.5 L water

Method:

First, we have to make the chicken stock for the soup:

  1. In a large pot, bring to boil 2.5 L of water
  2. When the water has boiled, turn to low heat
  3. Add 1/4 chicken with bones, chicken feet, and neck.
  4. Cook until the chicken is tender and water reduced to 2 L (for about 2 hours).
  5. Turn off the heat and let it cool for another 30 minutes
  6. Strain the stock and set aside in a bowl. Discard the chicken feet and neck
  7. Using hands, separate the chicken meat from the bones and shred into small pieces. Set aside the chicken meat and discard the bones

How to make the tomato sauce for the soup:

  1. Was the 6 tomatoes and cut into quarters. Process all the tomatoes with a blender until smooth
  2. Strain the tomato juice and set aside the juice in a bowl. Discard the seeds
  3. In a large pan, heat 2 tbsp of unsalted butter
  4. Add diced large onion and stir fry until aromatic and half cooked
  5. Add minced garlic, stir for about 30 seconds
  6. Add minced large red onion, minced spring onion, and minced celery. Stir fry until fragrant
  7. Add diced tomatoes, stir while pressing the tomatoes with a wooden spatula occasionally. Cook for about 5 minutes
  8. Add tomato juice
  9. Add salt, sugar, and nutmeg powder. Mix well with other ingredients
  10. Bring to boil (you should have a thick mixture by now)
  11. Turn off the heat and seat aside the sauce

How to cook the soup:

  1. Bring the homemade chicken stock to boil in a large pot
  2. Add corns, carrots, shredded chicken, and sausages. Cook for about 1 minute in low heat
  3. Add homemade tomato sauce
  4. Bring to boil and until the vegetables are cooked. Add salt and sugar if necessary
  5. Add macaroni, quickly stir, and turn off the heat
  6. Transfer to serving bowl and garnish with minced celery or spring onion
  7. Serve hot with bread or steam rice

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