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Grandma’s Tomato Soup (Sop Merah) Recipe

Grandma’s Tomato Soup (Sop Merah) Recipe

Grandma’s Tomato Soup (Sop Merah) Recipe

When I could barely begin to read, I was already sifting through my mother’s collection of recipes—those tattered books yellowed by the years and stained by countless cooking sessions in the family kitchen. My mother often turned to a particularly worn page that held my Grandma’s Tomato Soup recipe, telling me stories of how my grandmother loved cooking this nutrient rich soup for the family, long before I was even born. Years later I would read that same page, filled with the youthful scrawls of the grandmother I never knew, wondering if I could recreate the lusciousness and bold flavors of her soup. I don’t know if my version will ever have her special touch but whenever I do have Grandma’s Tomato Soup on the stove, I like to think she’s hovering over me, watching me cook for my loved ones just as she did so many years ago.

Ingredients :

    • 9 cups (2 liters) water
    • 1 large boneless, skinless chicken breast, rinsed (12 oz/ 350 g)
    • 1 package (approx. 8 oz/ 250 g) button mushrooms
    • 1 can (10 oz/ 330 g) Vienna sausages
    • 2 tablespoons butter
    • 6 shallots, minced (substitute ¼ red onion)
    • 1/4 cup (65 g) Italian flat-leaf parsley, chopped and allowing extra for garnish
    • 2 tablespoons all-purpose flour
    • 1/2 cup (125 ml) tomato ketchup
    • 1/2 teaspoon salt
    • 1 tablespoon sugar
    • 4 tablespoons sweet soy sauce
    • 1 teaspoon nutmeg
    • Freshly ground black pepper to taste
    • 2 tomatoes, skin peeled and sliced thinly
    • 2 large carrots, peeled and diced
    • Parsley, for garnish

Method :

    1. Bring the water to a vigorous boil in a large pot. Place the chicken in the boiling water; boil for 5 minutes then turn the heat down to medium. Skim any foam off the top and continue to simmer.
    2. Wipe the mushrooms clean with a paper towel; slice thinly and set aside.
    3. Cut the Vienna sausages into small, bite-size chunks; set aside with the mushroom.
    4. Heat the butter in a medium sized skillet or pan over high heat. Sauté the shallots and parsley until fragrant and translucent for just about 1 to 2 minutes; add the flour and mix well.
    5. Combine the sautéed mixture into the chicken stock and stir well. Remove the chicken and chop it into small cubes; return the chicken to the pot.
    6. Spoon in the ketchup, salt, sugar, sweet soy sauce, nutmeg, and pepper; stir well.
    7. Gently toss in the sausage, mushrooms, tomatoes, and carrots. Stir well and let simmer for another 10 to 15 minutes. Serve hot with chopped parsley on top.

SERVES 4
PREPARATION TIME : 15-20 MINUTES
COOKING TIME : 30-40 MINUTES