In 2018, soto was officially recognised by the Indonesian government as one of the country's five national dishes: the others are nasi goreng, sate, rendang, and gado-gado. As a result, rich variants of soto were developed across Indonesia. 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. Soto recipes has been highly localized according to local tradition and available ingredients, for example in Hindu-majority island of Bali, soto babi (pork soto) can be found, since Hindu Balinese prefer pork while beef is seldom consumed, they also do not shared Indonesian Muslim halal dietary law that forbid the consumption of pork. ![]() 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. Another historian suggest that some soto recipe reflects the past condition of its people. Another example is soto betawi from Jakarta uses minyak samin ( ghee), which indicates Arab or Muslim Indian influences. There are traces of Chinese influence such as the use of bihun (rice vermicelli) and the preference for fried garlic as a condiment, while the use of turmeric suggests Indian influence. Īnother scholar suggests that it was more likely a mixture of cooking traditions in the region, namely Chinese, Indian, and native Indonesian cuisine. 'beef tripe'), popular in Semarang among Chinese immigrants during colonial VOC era, circa 17th century. ![]() Denys Lombard in his book Le Carrefour Javanais suggested that the origin of soto was a Hokkien Chinese soup, caudo ( Chinese: 牛草肚 Pe̍h-ōe-jī: gû-chháu-tō͘ lit. Īlthough 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, especially Hokkien Chinese. Soto is found to be most prevalent in Java, 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. In the local Javanese dialect, it is called soto, and the dish also reached Makassar where it is called coto. In the Indonesian archipelago, soto is known by different names. Introduced to Suriname by Javanese migrants, it is part of the national cuisine of that country as well, where it is spelled saoto. īecause of the proximity and significant numbers of Indonesian migrants working and settling in neighbouring countries, soto can also be found in Singapore and Malaysia, and has become a part of their cuisine. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food. Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. ![]() Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables.
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