Soto (also known assroto,tauto,saoto, orcoto) is a traditionalIndonesian soup mainly composed of broth, meat (such as chicken), and vegetables. Many traditional soups are calledsoto, whereas foreign- and Western-influenced soups are calledsop.
Soto is sometimes considered Indonesia'snational dish,[2] as it is served fromSumatra toPapua, in a wide range of variations. Soto is available everywhere fromwarungs and open-air eateries to fine-dining restaurants and luxurious hotels.[3][4][5][1]
Due to the proximity and significant numbers of Indonesian migrants in neighbouring countries, soto can also be found inSingapore andMalaysia.
Introduced toSuriname byJavanese migrants, it is part of the national cuisine of that country as well, where it is spelledsaoto.[6]
Indonesian 2007 stamp depicting Soto Kudus from Central Java
In theIndonesian archipelago, soto is known by different names. In the localJavanese dialect, it is calledsoto, and the dish also reachedMakassar where it is calledcoto. Soto is found to be most prevalent inJava, and suggested that the hearty soup was originated from that island, and over the years this dish branched off in an assorted array of soto varieties.[7]
Although soto was undoubtedly developed in the Indonesian archipelago and each region has developed its own distinctive soto recipes, some historians suggest that it was probably influenced by foreign culinary tradition, especiallyHokkienChinese or Stoof (Dutch for stew).Denys Lombard in his bookLe Carrefour Javanais suggested that the origin of soto was aHokkien Chinese soup,caudo (Chinese:牛草肚;Pe̍h-ōe-jī:gû-chháu-tō͘;lit. 'beef tripe'),[8] popular inSemarang amongChinese immigrants during colonialVOC era, circa 17th century.[9]
Another scholar suggests that it was more likely a mixture of cooking traditions in the region, namely Chinese, Indian, and native Indonesian cuisine.[10] There are traces of Chinese influence such as the use ofbihun (rice vermicelli) and the preference for fried garlic as a condiment, while the use ofturmeric suggests Indian influence. Another example issoto betawi from Jakarta usesminyak samin (ghee), which indicates Arab or Muslim Indian influences.[11] Another historian suggest that some soto recipe reflects the past condition of its people.Soto tangkar, which today is a meat soup, was mostly made from the broth of goat rib-cage bones (Betawi:tangkar) in the past because meat was expensive, or the common population of Batavia were too poor to afford some meat back then.[12] Soto recipes has been highly localized according to local tradition and available ingredients, for example inHindu-majority island ofBali,soto babi (pork soto) can be found, since Hindu Balinese prefer pork while beef is seldom consumed, they also do not share Indonesian Muslimhalal dietary law that forbids the consumption of pork.
The meat soup dish influenced various regions and each developed its own recipes, with the ingredients being highly localized according to available ingredients and local cooking traditions. As a result, rich variants of soto were developed across Indonesia.
In 2018, soto was officially recognised by the Indonesian government as one of the country'sfive national dishes: the others arenasi goreng,sate,rendang, andgado-gado.[2] Also in 2018, soto is promoted in Asian Festival inGelora Bung Karno Sports Complex during2018 Asian Games in Jakarta as a dish that represent the diversity of Indonesia. With the theme "Unity in Diversoto" presented in the food court, visitors had the opportunity to samples various regional sotos of Indonesia, thus it has become visitors' favourite in Asian Festival during 2018 Asian Games.[13]
The spread of soto in Indonesian archipelago was followed by the localization of Soto's recipe, according to available ingredients and distinctive local taste.[9] As the result, myriad soto recipes and variations can be found throughout Indonesia.
Soto Betawi, mainly consisting ofoffal in creamy milk or coconut milk soup, fromJakarta
Some sotos are named based on the town or region where they are created:
SotoBandung – a clear beef soto that has pieces of meat, whiteradish, and fried soybeans.[14]
SotoBangkalan orsoto mera – a soto with red colour broth. It consists of beef and the intestine, and fried peanuts. It is served with slices oflontong rice cake, sprinkled with scallions and fried shallots.[15]
SotoBanjar – spiced with star anise, clove, cassia andlemongrass, and sour hotsambal, served with potato cakes.[14]
SotoBanjarnegara orsoto Krandegan – a beef soto in a yellow coconut milk soup and eaten withketupat.[16]
SotoBanyumas,sroto Banyumas orsroto Sokaraja – made special by its peanut sambal, usually eaten withketupat.[17]
SotoBanyuwangi orrujak soto – a beef soto with beef tripe, vegetables, peanut sauce, and beef broth.[18]
SotoBetawi – made of beef or beef offal, cooked in a cow milk or coconut milk broth, with fried potato and tomato.[17]
SotoBlora, orsoto klethuk – there are shredded chicken, bean sprouts, vermicelli, eggs, fried onions, and the most important thing isklethuk (cassava cut into small squares, then fried until really crisp and golden brown in color)[19]
SotoKebumen also known as soto Tamanwinangun – a duck soto in peanut-based broth.[20]
SotoKudus – made with water buffalo meat due to localtaboos of the consumption of beef.
SotoLamongan – a popularstreet food in various Indonesian metropolitan areas, a variation of the Madura soto. The dish useskoya as a condiment that is made from finely ground prawn crackers.[17]
SotoMadura orsoto Sulung/soto Ambengan – made with either chicken, beef or offal, in a yellowish transparent broth.[17]
SotoMedan – a chicken/pork/beef/prawn/innards soto with added coconut milk and served with potato croquette (perkedel). The meat pieces are fried before being served or mixed. The spice is similar to soto Betawi with addition of cardamom.[17]
SotoPacitan – chicken soto in light spicy soup, served with beansprouts, rice vermicelli, cabbages, celery, fried shallot, and fried peanuts.[22]
Soto Padang – a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato).[21]
SotoPangkalan Bun orcoto manggala – a chicken soto mixed with cassava.[23]
SotoSemarang – a chicken soto spiced withcandlenut, mixed with rice, perkedel, tempe, and often eaten withsate kerang (cockles on a stick) or tripes and quail eggs. One of the pioneers of Soto Semarang isSoto Bangkong, named after Bangkong crossroad in Semarang.[25]
SotoSolo also known assoto kwali – in Javanese and Indonesian languagekwali orkuali means "cauldron". This beef brisket soto in clear beef broth soup served with beansprouts, celery andbawang goreng.[26]
SotoSumedang orsoto bongko – a soto consists ofbongko (rice cake), tofu, chayote, and bean sprouts in a coconut milk soup.[27]
SotoTegal orSauto Tegal, almost same withPekalongan soto spiced withtauco (a fermentedmiso-like bean paste). Sauto can be chicken soto, beef soto, or even beef offal.
SotoUngaran orsoto gudangan Ungaran, a beef soto rice with veggies and grated coconut.[28]
Soto babat – a cow's or goat'stripe, served in yellow spicy coconut milk soup withvermicelli, potato, and vegetables, usually eaten with rice. It is commonly found throughoutIndonesia.
Soto bebek – aduck soto, specialty ofKlaten, Central Java.[33]
Soto ceker – achicken foot soto, served in rather clear yellowish spicy broth soup, which uses spices including shallot, garlic, lemongrass, andturmeric that add the yellowish colour, served with of cabbage, celery, rice noodles, and garnished to taste withsambal, lime and soy.[34]Soto ceker is one of the popularstreet food in Jakarta, Bali, and most of major cities in Java. In street sidewarung or humble restaurants,soto ceker is usually offered as a variation ofsoto ayam.[35]
Soto garing – a soto served without broth. As a substitute for broth, this soto is doused with soy sauce. This soto can be found in Klaten, Central Java.
Soto kambing – goat meat soto, a common dish in Randudongkal district ofPemalang Regency.[36]
Soto kerbau – made ofwater buffalo meat instead of beef, specialty of Kudus regency, Central Java.[17]
Soto lenthok – a specialty ofYogyakarta which is chicken soto served withlenthok or fried mashed cassava akin to potatoperkedel.[37]
Soto mi (spelledmee soto in Singapore and Malaysia) – a yellow spicy beef or chicken broth soup with noodles,[38] commonly found inIndonesia,Singapore, andMalaysia.Bogor, Indonesia, is famous for itssoto mi made with beef broth,kikil (cow's cartilage), noodles, and sliced risoles spring rolls.
Soto ranjau or also known assoto tulang – chicken soto served with its bones.Ranjau in Indonesian means landmine, which actually refer to chicken bones. Usually soto are served with shredded boneless chicken meat. Soto ranjau however, is served as soup of chicken bones with some pieces of remaining meats, cartilage and skin.[39]
Soto tangkar – also Betawi specialty soto made of chopped goat or beef ribs (Betawi:tangkar) and beefbrisket cooked in coconut milk soup spiced with turmeric, garlic, shallot, chili, pepper, candlenut, cumin, galangal, coriander, cinnamon, Indonesian bay leaf (daun salam), and kaffir lime leaf.[40]
Soto udang – use shrimps and coconut milk soup.[41]
The meats that are most commonly used arechicken andbeef, but there are also variations withoffal,mutton, andwater buffalo meat.Pork is seldom used in traditional Indonesiansoto; however, inHindu majorityBali,soto babi (pork soto) can be found.[32] The soup is usually accompanied byrice or compressed rice cakes (lontong,ketupat orburasa). Offal is considered as a delicacy: therumen (blanket/flat/smooth tripe),reticulum (honeycomb and pocket tripe),omasum (book/bible/leaf tripe), and the intestines are all eaten.
The colour, thickness and consistency ofsoto soup could vary according to each recipes.Soto can have a light and clear broth just likesoto bandung, a yellow transparent broth (coloured with turmeric) like the one that can be found insoto ayam, or a rich and thickcoconut milk or milk broth just like those insoto kaki orsoto betawi.
Soto in Malaysia and Singapore has a certain expected clear-soup look made of chicken broth, with spicy taste mixed with rice cubes.[42] It seems that soto served there derived from commonsoto ayam type with a clear and slightly yellow-coloured broth, pretty much similar to East Javanesesoto lamongan orsoto madura. Like many dishes, it may have been brought into the country by the many Javanese migrants in the early 20th century.
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