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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.