List of Indonesian soups
This is a list of Indonesian soups. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia their home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesian soups are known to be flavoursome with generous amount of bumbu spice mixture.
Indonesian cuisine has a diverse variety of soups. Some Indonesian soups may be served as meals, while others are lighter. The Makassarese of South Sulawesi, Indonesia are known for preparing "hearty beef soups" that also use coconut and lemongrass as ingredients.
Generally Indonesian soups and stews are grouped into three major groups with numbers of variants in between.
- Soto refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in rich coconut milk-base soup, example includes soto ayam.
- Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh.
- Sop or sup usually refer to soups derived from western influences, such as sop buntut.
This list includes soups that originated in Indonesia as well as those that are common in the country.
- Bak kut teh – a pork rib dish cooked in broth, herbs, and spices.
- Bakso – a meatball noodle soup. Meats used may include beef, pork, chicken, and mixtures of these meats. Additional ingredients often include bok choy, tofu, hard-boiled egg, fried shallots and wontons. It has been described as a national street food of Indonesia.
- Brenebon – red kidney bean soup, served in broth made from boiled pig's trotters, beef or chicken.
- Coto Makassar – Makassar beef soup, a traditional beef and offal soto variant from Makassar, South Sulawesi.
- Empal gentong – spicy beef offal soup specialty of Cirebon, West Java.
- Feijoada – a Timorese beens soup with beef and pork, influenced by Portuguese cuisine.
- Kaledo – a traditional spicy cow's trotters soup from Donggala regency, Central Sulawesi.
- Konro – spicy ribs soup specialty of Makassar, South Sulawesi.
- Laksa – a spicy noodle dish based on Peranakan cuisine.
- Opor ayam – prepared with the main ingredients of chicken cooked in coconut milk. It is especially common in Central Java. Many additional ingredients are used.
- Pallubasa – spicy beef or buffalo soup specialty of Makassar, South Sulawesi.
- Rawon – a beef stew in black keluak soup that originated from East Java
- Sop buntut – Sop buntut is an Indonesian oxtail soup.
- Sop ayam – Sop ayam is an Indonesian chicken soup with vegetables.
- Sop Iga – Sop Iga is an indonesian cow rib soup with celery, tomato, and carrot.
- Sayur asem – uses tamarind as a main ingredient, along with vegetables, chayote, bilimbi and melinjo
- Sayur bayam or sayur bening – spinach and corn in clear soup flavoured with temu kunci.
- Sayur lodeh – vegetables in coconut milk soup.
- Sayur sop – vegetables soup (common beans, carrot, cabbages, potato, celery, cauliflower, fried shallots), in chicken broth soup, often includes diced chicken.
- Sop ayam is a chicken soup with a variety of vegetables, such as carrots, potatoes, cabbage and mushrooms.
- Sup kambing – prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellow in color.
- Sop saudara – a spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. The spices includes garlic, shallot, candlenut, coriander, caraway, ginger, galangal, lime leaf, lemongrass, nutmeg and cinnamon. Garnishing include chopped scallion and bawang goreng (crispy fried shallot).
- Sop senerek – a traditional soup from Magelang with beef, red bean, carrot, tomato, celery, and some bawang goreng.
- Soto – a traditional meat soup. Many variations exist.
- Soto ayam – chicken soto,
- Soto daging – beef soup, usually eat with jeroan or quail eggs satay.
- Soto mie – noodle soup in spicy soto broth
- Soto Padang – beef rice noodle soup with potatoes and egg, specialty of Padang.
- Sroto aka Soto Sokaraja is soto with peanut sambal.
- Tekwan – fishcake, jicama and mushroom soup, specialty of Palembang.
- Tengkleng – goat jeroan with spicy coconut milk, specialty of Solo.
- Timlo solo – a beef and vegetable soup. Some versions also have noodles, as a beef noodle soup.
- Tongseng – a sweet and spicy goat meat soup, specialty of Solo, Central Java.
Sayur lodeh, vegetables stew in coconut milk.
Lontong opor is a common breakfast in Cilacap.
Tongseng, sweet and spicy goat meat soup.
Commercially prepared soups
Commercially prepared and packaged soups are also consumed in Indonesia, including those that are frozen, canned and dehydrated. In 2013, commercially prepared soups had a value growth of 14% in Indonesia. In 2013 the company Supra Sumber Cipta held its leadership in this food category, with a 32% value share in Indonesia.
|Wikimedia Commons has media related to Soups of Indonesia.|
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