Alternative names | Sroto, Coto, Tauto |
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Course | Main course |
Place of origin | Indonesia[1] |
Region or state | Nationwide |
Associated cuisine | Indonesia, Singapore, Malaysia, Brunei, the Netherlands, and Suriname (known as saoto) |
Serving temperature | Hot |
Main ingredients | Various traditional Indonesian chicken, beef, or offal soups |
Variations | Rich variations across Indonesia |
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This article is part of the series on |
Indonesian cuisine Masakan Indonesia |
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Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Soto is sometimes considered Indonesia's national dish,[2] as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels.[3] Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Soto is regarded as an Indonesian comfort food[4][5][1] because it is always served warm and has a tender texture.
Because of the proximity and significant numbers of Indonesian migrants working and settling in the neighbouring countries, soto can also be found in Singapore and Malaysia, thus becoming a part of their cuisine.
Introduced to Suriname by Javanese migrants, it is part of the national cuisine of that country as well, where it is spelled saoto.[6]