List of Indonesian soups

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Soto ayam, Indonesian counterpart of chicken soup.
Sayur asem, vegetable tamarind soup.
Sop buntut, Indonesian oxtail soup.

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,[1] with more than 300 ethnic groups calling Indonesia their home.[2] Many regional cuisines exist, often based upon indigenous culture and foreign influences.[1] Indonesian soups are known to be flavoursome with generous amount of bumbu spice mixture.

Konro, spicy ribs soup.

Indonesian cuisine has a diverse variety of soups.[3] Some Indonesian soups may be served as meals,[3] while others are lighter.[4] The Makassarese of South Sulawesi, Indonesia are known for preparing "hearty beef soups"[5] that also use coconut and lemongrass as ingredients.[6]

Variety

Generally Indonesian soups and stews are grouped into three major groups with numbers of variants in between.

  1. 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.
  2. Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh.
  3. 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.

Indonesian soups

Commercially prepared soups

Commercially prepared and packaged soups are also consumed in Indonesia, including those that are frozen, canned and dehydrated.[15] In 2013, commercially prepared soups had a value growth of 14% in Indonesia.[15] In 2013 the company Supra Sumber Cipta held its leadership in this food category, with a 32% value share in Indonesia.[15]

See also

References

  1. 1.0 1.1 "Indonesian Cuisine." Epicurina.com. Accessed July 2011.
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  10. 10.0 10.1 Witton, Patrick; Elliott, Mark (2003), Lonely Planet Indonesia. Lonely Planet Publications, p. 108
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