Balinese beef soup Sanur Beach

Ingredients for 4 servings:

• 400 g beef
• 150 g lentils, yellow, dried
• 150 g red wine, semi-dry
• 500 g water
• 16 g beef broth, instant
• 4 tbsp peanut oil, refined
• 4 m.-large tomato(s), fully ripe
• 1 medium-sized onion(s), brown, (approx. 60 g)
• 4 medium-sized garlic cloves, fresh
• 1 m.-large potatoes, waxy
• 1 small carrot(s)
• 3 Pepper, red, medium hot, long
• 1 small zucchini, green
• 1 small spring onion(s)
• 1 small apple
• 4 m.-large bay leaves
• 2 cinnamon sticks, approx. 5 cm long
• 4 cloves
• 2 star anise, whole
• 1 tsp mace powder, alternatively freshly grated nutmeg
• 1 pinch(s) cardamom powder
• 1 tsp rosemary, fresh or dried
• ½ tsp allspice powder
• 1 tsp thyme, fresh or frozen
• 2 tbsp red wine vinegar
• 4 tbsp orange juice
• 1 tbsp wheat flour type 405
• 6 tbsp extra virgin olive oil
• Salt
• n. B. Black pepper, freshly ground
• e.g. celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

A unique sweet and sour soup with beef, yellow lentils, and vegetables. Recipe from Bali, Indonesia.

Wash all the fruit and vegetables. Remove the stems from the peppers, cut them crosswise into approximately 5 mm wide rolls, and use them with the seeds. Remove the stems from the tomatoes, halve them lengthwise, and cut out the green-white core. Halve each half lengthwise, then cut them into thirds crosswise. Blend in a blender with 300 g of the water, the instant beef broth, and the peppers on high for 1 minute. Wash the lentils until the water runs clear and drain in a sieve. Flatten the beef slightly and cut into strips approximately 1.5 cm wide and 4 cm long. Heat a medium-sized pan, add the peanut oil, and let it heat through. Brown the beef all over. Deglaze with the red wine and transfer to a 3-liter casserole dish. Add all the spices, from bay leaves to thyme, but do not boil yet. Halve the onion lengthwise, trim both ends, peel, and chop into small pieces. Trim both ends of the garlic cloves, peel, and roughly chop. Clean and dry the pan. Add 3 tablespoons of olive oil, along with the chopped onion and garlic, and fry gently until light brown. Deglaze with the remaining water and add the mixture to the casserole dish along with the washed yellow lentils. Peel the potato and cut into walnut-sized pieces. Peel the carrot, quarter it lengthwise, cut it crosswise into approximately 6 mm thick pieces, and add it to the casserole dish along with the potato pieces. Bring the contents of the casserole dish to a simmer, cover, and simmer for 25 minutes, stirring occasionally. Meanwhile, trim both ends of the zucchini, quarter it lengthwise, and cut it crosswise into approximately 8 mm wide pieces. Wash the spring onion and cut the green and white stalks into approximately 2 cm wide pieces. Cut the green leaf parts into approximately 1 cm wide rings and set aside. Peel the apple, quarter it lengthwise, remove the core, and cut it into thirds crosswise. Blend the orange juice with the red wine vinegar until smooth and add to the simmering soup along with the green and white spring onion stem pieces, the apple pieces, and the zucchini pieces. Simmer for 8 minutes. Sauté the remaining olive oil with the wheat flour in a pan until light brown and deglaze with a cup of the soup stock. Stir until smooth and add to the soup. Season the stock with salt and black pepper. Then stir in the green spring onion leaves. Ladle the soup into serving plates, garnish with the appropriate ingredients, and serve with bread, if desired.