Soto is very popular across the Indonesian archipelago, and its popularity is largely due to the fact that it’s a versatile dish that can be eaten for breakfast, lunch, and even dinner. Almost every region in Indonesia has their own distinctive soto – take a look at the most popular types, and see if they can be added to your menu.
In Sumatera, the most famous soto comes from Padang. It contains crispy, dried meat, lung crackers, potato and soup. It’s also usually accompanied by pink crackers, and the savoury flavour and crunchy texture makes this soto worthy of being a mainstay.
This soto from Bandung has a clear gravy, and contains the usual mix of beef, turnip and fried soy beans. It is light and fresh, making it suitable for both lunch and dinner.
Soto Kudus is one of the most popular types of soto across the Indonesian archipelago. It is generally served in a small bowl with bean sprouts, boiled eggs and fried onion, creating a tempting aroma that will entice everyone.
This dish isn’t just famous on its native island, Sulawesi, but the other islands as well. It is a thick, flavourful brown soup filled with beef, and is best enjoyed with ketupat.
Pekalongan is not only famous for batik; its tauto has also help to put this city on the map. Filled with vermicelli, bean sprouts, cauliflower, beef offal, chicken meat and spring onions, tauto Pekalongan is a perfect meal any time of the day. The tauco (fermented soybean paste) added to tauto gives it a very distinctive flavour.