Indonesia is known for its many traditional cuisines, one of which that reflects its diverse culinary delights is Soto. From Sabang to Merauke, Soto is served in various flavours and servings, representing the characteristics of its origin. Despite its multiple types, Soto always comes with warm broth, diverse ingredients, and the enticing aroma of spices.
In recent years, Soto has gained popularity abroad, as the government promotes it in many countries through the Indonesia Spice Up the World (ISUTW) program. Let’s get to know the variants of Soto in Indonesia! One of the recommended cuisines for you to explore during this rainy season!
Soto Betawi
Source: rri.co.id
Everyone seems to know this dish, Soto Betawi, originating from Jakarta. It has a distinctive feature of savory coconut milk broth and varied fillings, including beef or offal. Nowadays, the coconut milk broth in Soto Betawi is often replaced by cream, which is equally delicious.
Soto Betawi is served with spring onion, tomatoes, emping (crackers made from melinjo), and a sprinkling of green onions. Also, add some pickles, lime juice, and chili sauce for those who like it spicy.
Soto Lenthok
Other than Gudeg, Soto Lenthok is another legendary food from Yogyakarta. Lenthok is made from mashed and spiced cassava. Its shape is similar to a perkedel (fried potato patty). Soto Lenthok is served with the lenthok cut into pieces, topped with shredded fried chicken, rice vermicelli, bean sprouts, and doused with a clear broth.
Soto Boyolali
Source: rri.co.id
Soto Seger, or fresh soto, is another name for Soto Boyolali. Soto Boyolali is served to customers in two meat options: chicken or beef. The signature dish of Soto Boyolali is its clear broth, without the addition of turmeric, and its light flavour, which is perfectly paired with fried snacks or satay. Soto Boyolali offers simple fillings, consisting of glass noodles, bean sprouts, celery, and shredded chicken.
Coto Makassar
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From Sulawesi, Coto Makassar is a must-try dish when you are visiting Makassar. Its thick, savory flavour made from peanuts is perfectly paired with offal that is cut into pieces. Coto Makassar is served with beef, fried peanuts, celery, spring onions, fried shallots, and sliced ketupat (boiled rice cakes wrapped in coconut leaves) or buras in the local language.
Soto Mie Bogor
Source: rri.co.id
Soto Mie Bogor is a signature dish from Bogor, West Java. It is served with yellow noodles, beef, beef tendon, spring rolls, and hot, spicy broth.
Soto Lamongan
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East Java offers numerous typical cuisines, including tahu tek (tofu omelette), tahu campur (tofu served with fresh lettuce, boiled noodles, bean sprouts, and sweet and sour sauce), boranan rice (boranan comes from the rice container made from woven bamboo, which is carried in the back with a scarf), and soto lamongan.
Soto Lamongan is a type of chicken soto. It has a clear broth without any coconut milk. Similar to other types of soto, it is served with bean sprouts, thinly sliced cabbage, celery, boiled egg, fried shallots, and sambal. Add a little squeeze of lime to make it even more delicious.
Soto Tauto
Soto Tauto is another variant of soto from Pekalongan, Central Java. It has a unique flavour, setting it apart from other types of soto. The name tauto comes from the words tauco (sauce made from fried prawn with fermented soy bean) and soto—since its broth uses tauco seasoning, which is its main characteristic. With beef, chicken meat, or tripe and lungs in its fillings, Soto Tauto emphasizes the combination of sweet, savory flavours, with a slightly sour taste from lime.
Soto Banjar
Source: rri.co.id
Soto Banjar is a typical culinary delight from South Kalimantan, specifically the Banjar tribe. Its mild, yet richly spiced flavor makes it perfect for cold weather or breakfast. It is served with rice or the distinctive triangular-shaped lontong (rice cake) Banjar.
Soto Padang
Soto Padang is a variant of soto originating from the City of Padang, West Sumatra. The dish is a blend of savory, fresh flavors, and unique textures. It is served with sliced celery, fried shallots, sambal (chilli sauce), and sometimes topped with Padang-style red crackers. Unlike other types of soto, Soto Padang is served with crispy fried beef placed on top of rice noodles and perkedel (fried potato patty), then drizzled with hot broth.
Soto Medan
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Soto Medan, originating from Medan in North Sumatra, is renowned for its thick, spice-rich coconut milk broth. Unlike other soto dishes in Indonesia, which tend to be clear, Soto Medan offers a savory flavor and a strong, spicy aroma. The thick, greenish-yellow broth is a combination of coconut milk and spices such as turmeric, lemongrass, galangal, and lime leaves. Soto Medan is served with chicken, beef, or shrimp, added with rice noodles, fried potato, a boiled egg, and emping (crackers made from melinjo) or crackers.
source: Ministry of Tourism
