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.
- 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.
- Empal gentong – spicy beef offal soup specialty of Cirebon city, West Java.
- Kaledo – a traditional spicy cow's trotters soup from Donggala regency, Central Sulawesi.
- Konro  – spicy ribs soup specialty of Makassar city, South Sulawesi.
- 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.
- Oxtail soup – Sop buntut is an Indonesian oxtail soup.
- Rawon – a beef stew in black keluak soup that originated from East Java
- 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 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).
- Soto – a traditional meat soup. Many variations exist.
- Soto ayam – chicken soto,
- Soto mie – noodle soup in spicy soto broth
- Tekwan – fishcake, jicama and mushroom soup, specialty of Palembang city.
- 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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