1.0Marc Winerhttps://marcwiner.com/fi/Marc Winerhttps://marcwiner.com/fi/author/admin2823/Saoto-keittorich600338<blockquote class="wp-embedded-content" data-secret="F2AhhbcuIj"><a href="https://marcwiner.com/fi/saoto-keitto/">Saoto-keitto</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/fi/saoto-keitto/embed/#?secret=F2AhhbcuIj" width="600" height="338" title="”Saoto-keitto” — Marc Winer" data-secret="F2AhhbcuIj" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/soupe-saoto-en-tete-750x647.jpg600518Vähähiilihydraattisempi saoto-keitto: kirkas, aromaattinen kanaliemi, joka viimeistellään pöydässä lisukkeilla ja tulisella ketjap-kastikkeella.https://marcwiner.com/fi/saoto-keitto/fiSaoto-keittoindonesialainenKeitot ja liemet14401514554hengelle2 koipireittä broileria (mukana osa kylkiluista, nahattomina)1–1.5 l vettäLiemijauhetta2–3 sipulia (punasipuleita)4 kynttä valkosipulia1 iso pala galangaa (tuoretta)1 iso pala inkivääriä (tuoretta, djahé)2 vartta sitruunaruohoa (tuoretta)1 rkl maustepippuria (kokonaisena)4 lehteä makrutlimettiä (djeroek poeroet)4 lehteä laakeria (indonesialaista (daun salaam))1 pieni pala trassia4 kananmunaa200 g siankamaraa4 kourallista mungpavun ituja4 kourallista sellerinlehtiä (tuoreina pilkottaviksi)0.5–1 Madame Jeanette -chiliä4 kynttä valkosipulia1 pieni pala galangaa (tuoretta)1 pieni pala inkivääriä (tuoretta)6 rkl ketjapia (vähähiilihydraattista (kotitekoista), tai 4 rkl nestemäistä karamellinmakuista makeutusainetta ja 4 tl soijakastiketta tai tamaria)13https://marcwiner.com/wp-content/uploads/2026/10/soupe-saoto-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400