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This is a list of Indonesian soups.
Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...
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,"Indonesian Cuisine."Epicurina.com
. Accessed July 2011.
with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesian soups are known to be flavoursome with generous amount of ''
bumbu Bumbu is a municipality (''Communes of Kinshasa, commune'') in the Funa (district), Funa district of Kinshasa, the capital city of the Democratic Republic of the Congo. The town is in the hilled southern portion of Kinshasa and settlement there ...
'' spice mixture. Indonesian cuisine has a diverse variety of
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
s. Some Indonesian soups may be served as meals, while others are lighter. The Makassarese of
South Sulawesi South Sulawesi ( id, Sulawesi Selatan) is a province in the southern peninsula of Sulawesi. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital is Makassar. The province is bordered by Central Sula ...
, Indonesia are known for preparing "hearty beef soups" that also use coconut and lemongrass as ingredients.


Variety

Generally Indonesian soups and stews are grouped into four 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 Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
-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''. # ''Mi kuah'' refer to various noodle soups of Indonesia, usually refer to noodle soups derived from
Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...
and Peranakan influences, such as '' mi bakso kuah'' and ''
laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...
''. In Indonesia, noodles are not normally classed as soup, since the dry stir fried version of noodle is also common in the country. This list includes soups that originated in Indonesia as well as those that are common in the country.


Indonesian soups and stews


''Soto'' (traditional soups)

* '' Soto'' – a traditional meat soup. Many variations exist. * '' Soto ayam'' – chicken soto, * ''Soto babat'' – tripe soto. * ''Soto babi'' – Balinese pork soto. * ''Soto daging'' – beef soup, usually eat with ''jeroan'' (offal) or quail egg satay. * ''
Soto padang Soto padang is a kind of clear, non coconut milked soto, which usually contains beef, onion, potatoes, and white vermicelli noodles as its main ingredients. This soto is a culinary specialty originating from West Sumatra, Indonesia. The meat ...
'' – beef rice noodle soup with potatoes and egg, specialty of Padang. * ''
Sroto 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 ...
'' or ''soto sokaraja'' – soto with peanut sambal. * '' Coto makassar'' – Makassarese beef soup, a traditional beef and offal '' soto'' variant from Makassar, South Sulawesi.


''Sayur'' (vegetable soups)

* '' Brenebon'' or ''sayur kacang merah'' – red
kidney bean The kidney bean is a variety of the common bean (''Phaseolus vulgaris''). It resembles a human kidney and thus is named after such. Red kidney beans should not be confused with other red beans, such as adzuki beans. Classification There are d ...
soup, served in broth made from boiled pig's trotters, beef or chicken. * '' Sayur asem'' – uses tamarind as a main ingredient, along with vegetables, chayote, bilimbi and
melinjo ''Gnetum gnemon'' is a species of ''Gnetum'' native to southeast Asia and the western Pacific Ocean islands, from Mizoram and Assam in India, south and east through Indonesia and Malaysia to the Philippines, Fiji, and Hawaii in the United States ...
* '' Sayur bayam'' or ''sayur bening'' – spinach and corn in clear soup flavoured with ''
temu kunci ''Boesenbergia rotunda'' (Thai: กระชาย ''krachai'', Khmer: ខ្ជាយ ''k'jeay'', Indonesian: temu kunci), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from Chi ...
''. * '' Sayur lodeh'' – vegetables in
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
soup. * ''
Sayur sop Sayur sop is an Indonesian vegetable soup prepared from vegetables in chicken or beef broth. It is popular in Indonesia, served as breakfast or lunch. Ingredients Sayur sop is made up of carrot, cabbage, cauliflower, potato, tomato, broccoli, le ...
'' – vegetables soup (
common beans ''Phaseolus vulgaris'', the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, alo ...
,
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
,
cabbages Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
, potato, celery,
cauliflower Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the ...
, fried shallots), in chicken broth soup, often includes diced chicken. * ''
Sayur oyong Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being ...
'' – clear vegetable soup made of okra or '' Luffa acutangula''. * '' Sup ercis'' or ''erten'' – soup made of thick stew of green split peas, celeriac or stalk celery, onions, leeks, carrots, and often potato. * '' Sup wortel'' – soup prepared with carrot as a primary ingredient. It can be prepared as a cream or broth-style soup.


Chicken soups

* ''Ayam buah keluak'' – chicken rib stew cooked with the nuts from the '' Pangium edule''. * '' Opor ayam'' – prepared with the main ingredients of chicken cooked in
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
.Witton, Patrick; Elliott, Mark (2003)
''Lonely Planet Indonesia''
Lonely Planet Publications, p. 108
It is especially common in
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in t ...
. Many additional ingredients are used. * '' Sup ayam'' – Indonesian chicken soup with a variety of vegetables, such as carrots, potatoes, cabbage and mushrooms. * '' Sup krim'' – a creamy soup with addition of milk is obviously derived from western influence, and today is quite common in Indonesia. Variants include ''sup krim ayam'' (with chicken), ''sup krim jamur'' (with mushroom), and ''sup krim asparagus'' (with asparagus).


Fish or seafood soups

* '' Asam pedas'' – sour and spicy fish stew dish. * '' Bakso ikan'' – fish meatball soup. * ''Ikan kuah kuning'' – fish soup in clear yellow broth. It is a side dish of papeda and be a delicacy from Maluku and Papua. * ''Mangut'' – Javanese coconut milk fish soup. * '' Pindang'' – fish boiled in salt and sour-tasting spices, usually tamarind. * ''Pindang koyong'' – fish cooked in yellow gravy-like soto with various spices, specialty of Banyuwangi, East Java. * ''Pindang serani'' – pindang made from various kind of
seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
and milkfish. * ''Pindang tongkol'' – pindang variant using pindang processed mackerel tuna. * ''Sup cakalang kuah kuning'' –
Skipjack tuna The skipjack tuna (''Katsuwonus pelamis'') is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya (Sri Lanka), bakulan/kayu (North Borneo), tongkol/aya (Malay Peninsula/Indonesia), aku (Hawaii), cakal ...
in yellow spicy soup speciality of Manado, North Sulawesi. Spice mixture include turmeric, ginger, candlenut, garlic, shallot, chili pepper and lemongrass. * ''Sup ikan'' – fish soup, specialty of Batam island near Singapore. Usually uses red snapper and dried shrimp, seasoned with shallot, garlic, pepper, soy sauce, fish sauce, add with tomato, scallion and bawang goreng. * ''Sup ikan kuah asam'' – seafood fish in sour soup speciality of Manado, North Sulawesi. Various fish can be made sour soup, including grouper, trevally or red snapper. * ''Sup krim kepiting'' – a crab creamy soup. * ''Sup udang pedas'' – hot and spicy
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
soup, made of shrimp, dried shrimp, fishballs, mushroom, carrot, scallion, garlic and chili pepper. * '' Tekwan'' – surimi fishcake akin to pempek, bihun rice noodle, jicama and mushroom soup, specialty of
Palembang Palembang () is the capital city of the Indonesian province of South Sumatra. The city proper covers on both banks of the Musi River on the eastern lowland of southern Sumatra. It had a population of 1,668,848 at the 2020 Census. Palembang ...
.


Meat and offal soups

* '' Bak kut teh'' – a pork rib dish cooked in broth, herbs, and spices. * '' Bakso'' – a meatball soup. Meats used may include beef, pork, chicken, and mixtures of these meats. Additional ingredients often include
bok choy Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (''Brassica rapa'' subsp. ''chinensis'') is a type of Chinese cabbage, used as food. ''Chinensis'' varieties do not form heads and have g ...
, tofu, hard-boiled egg, fried shallots and wontons. It has been described as a national street food of Indonesia. * ''Balungan'' – bakso soup that adds ''balungan'' (bone) in portions. * '' Brongkos'' – spicy meat and beans stew, specialty of Yogyakarta and
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in t ...
. * ''
Empal gentong Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is a variety of the Soto cuisine and is similar to gulai that is usually cooked with firewood in a ''gentong'' stove ( Javanese for: clay pot). The ing ...
'' – spicy beef offal soup specialty of Cirebon, West Java. * '' Feijoada'' – a Timorese beens soup with beef and pork, influenced by
Portuguese cuisine The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De O ...
. * '' Gulai'' – stew curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. * '' Kaledo'' – a traditional spicy cow's trotters soup from Donggala regency,
Central Sulawesi Central Sulawesi (Indonesian: ''Sulawesi Tengah'') is a province of Indonesia located at the centre of the island of Sulawesi. The administrative capital and largest city is located in Palu. The 2010 census recorded a population of 2,635,009 for ...
. * '' Katemak'' – beef soup served with sweet potatoes, sweet corns, and some green vegetables such as cassava leaves and papaya leaves. * '' Konro'' – spicy ribs soup specialty of Makassar, South Sulawesi. * '' Marak'' – goat meat soup dish with pumpkin and chicken meat. * ''
Pallubasa Pallubasa is a traditional dish from Makassar, South Sulawesi, Indonesia. Like Coto Makassar, it is made from offal of cattle or buffalo. The cooking process is similar to Coto Makassar; the offal is boiled for long time. After it is boiled, the ...
'' – spicy beef or buffalo soup specialty of Makassar, South Sulawesi. * ''
Rawon Rawon ( Javanese: ) is an Indonesian beef soup. Originating from East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup. Ingredients The soup is composed of a ground mix ...
'' – a beef soup in black ''
keluak ''Pangium'' is a genus containing the sole species ''Pangium edule'', a tall tree native to the mangrove swamps of Southeast Asia (Indonesia and Papua New Guinea). It produces a large poisonous fruit (the "football fruit" or pangi) which can ...
'' soup that originated from East Java * ''
Saksang Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. It is made from minced pork or dog meat (or, more rarely, water buffalo meat) stewed in its blood, coconut milk and spices; including kaffir lime and bay leaves, coria ...
'' – pork, dog, or water buffalo meat stew cooked in its blood, mixed with coconut milk and spices. * ''
Saltah Saltah (Arabic: سلتة) is a traditional Yemeni dish. ''Saltah'' is considered to be the national dish of Yemen. In the Ottoman Empire, ''saltah'' was used as a charitable food and was made with leftover food that was donated by the wealthy o ...
'' – stew made of marak, a dollop of fenugreek froth, and '' sahawiq'' based on Arab Indonesian cuisine. * '' Semur'' – meat stew (usually beef) with
sweet soy sauce Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis ...
and spices. * '' Sop buntut'' – oxtail soup. * '' Sekba'' – or sometimes called ''bektim'' is a
Chinese Indonesian Chinese Indonesians ( id, Orang Tionghoa Indonesia) and colloquially Chindo or just Tionghoa are Indonesians whose ancestors arrived from China at some stage in the last eight centuries. Chinese people and their Indonesian descendants have ...
pork offals stewed in mild
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
-based soup. * ''Sop iga'' – an indonesian cow rib soup with celery, tomato, and carrot. * '' Sop saudara'' – a spicy beef
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
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 Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
, shallot, candlenut,
coriander Coriander (;
, caraway,
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
, galangal, lime leaf,
lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...
, nutmeg and
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
. Garnishing include chopped scallion and ''bawang goreng'' (crispy fried shallot). * ''Sop senerek'' – a traditional soup from
Magelang Magelang () is one of six cities in Central Java that are administratively independent of the regencies in which they lie geographically. Each of these cities is governed by a mayor rather than a ''bupati''. Magelang city covers an area of 18. ...
with beef,
red bean Red bean is a common name for several plants and may refer to: * Adzuki bean (''Vigna angularis''), commonly used in Japanese, Korean, and Chinese cuisine, particularly as red bean paste * Kidney bean, red variety of ''Phaseolus vulgaris'', commo ...
,
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
, tomato, celery, and some bawang goreng. * '' Sop kambing'' – prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellow in color. * ''Tengkleng'' – goat ''jeroan'' (offals) and ''tetelan'' (bony meat, usually from rib cage) with spicy coconut milk, specialty of Solo. * ''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.


Noodle soups

* ''Bihun kuah'' – rice vermicelli soup. * ''
Kwetiau ayam Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat (''ayam''). It is often described as a kwetiau vers ...
'' – flat noodle soup with chicken, sometimes served with pangsit (wonton) and bakso (meatball) soup. * ''
Beef kway teow Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles (kway teow) stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian c ...
'' – flat noodle soup with slices of beef or sometimes beef offal. * ''
Laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...
'' – spicy noodle soup dish which has various types based on Peranakan. It consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam. * '' Laksa banjar'' – steamed noodle-like balls, made from rice flour paste, served in thick yellowish soup made from coconut milk, ground spices and snakehead fish broth. * '' Laksa betawi'' – laksa contains rice vermicelli, beansprouts, and dried shrimp broth soup. * '' Laksa bogor'' – laksa contains rice vermicelli, beansprouts, and oncom. * '' Laksa cibinong'' – yellowish laksa made of coconut milk, spices, bean sprout, rice vermicelli, hard-boiled eggs, cooked shredded chicken, fried shallots, and many lemon-basil leaves. * '' Laksa medan'' – asam laksa contains flaked
mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...
, wild ginger flower, lemongrass, and chili pepper. * '' Laksa tambelan'' – laksa made of flaked sauteed smoked mackerel tuna or
skipjack tuna The skipjack tuna (''Katsuwonus pelamis'') is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya (Sri Lanka), bakulan/kayu (North Borneo), tongkol/aya (Malay Peninsula/Indonesia), aku (Hawaii), cakal ...
, spices and lump of sagoo noodles, served in spicy
kerisik Kerisik, nyo gule (Terengganu), nyo gulo (Kelantan), mumbu or mumbu masak (Sarawak) is used in Malaysian, Indonesian and Singaporean cooking. Coconut is grated, toasted, then ground to a paste. It is sometimes referred to as coconut butter. It c ...
. * '' Laksa tangerang'' – laksa made of rice noodles shaped like spaghetti, chicken stock, mung beans, potatoes and chives. * '' Lakse kuah'' – fish curry laksa, made of sagoo noodles with mashed tongkol or mackerel tuna flesh, served in spicy coconut milk curry made of spice mixture. * ''
Lakso Lakso is a spicy Indonesian noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indon ...
'' – spicy noodle soup served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. * '' Mi ayam'' – chicken noodle soup comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce, and fried shallots. Some variants add mushrooms and fried/boiled pangsit (wonton). Normally it is eaten with chili sauce and pickles. * ''
Mi bakso Mie bakso is an Indonesian noodle soup dish consists of bakso meatballs served with yellow noodles and rice vermicelli. This dish well known in Chinese Indonesian, Javanese and Malay cuisine. Mie bakso is almost identical with soto mie, only thi ...
'' – bakso meatballs served with yellow noodles and rice vermicelli in beef broth. * '' Mi cakalang'' – skipjack tuna noodle soup. * '' Mi celor'' – a noodle dish served in coconut milk soup and shrimp-based broth, specialty of Palembang city, South Sumatra. * '' Mi kari'' – soup curry noodle dish. * '' Mi koclok'' – chicken noodle soup from Cirebon. It is served with cabbage, bean sprout, boiled egg, fried onion and spring onion. * '' Mi kocok'' – (lit: "shaken noodle"), is an Indonesian beef noodle soup from Bandung, consists of noodles served in rich beef consommé soup, ''kikil'' (beef tendon), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion and fried shallot. Some recipes might add beef tripe. * '' Mi kopyok'' – noodle soup with garlic broth, fried tofu, and rice cracker. * '' Mi kuah'' – literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy. * ''Mi ongklok'' – boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called ‘’loh’’. Usually served with satay and tempeh. * ''Mi pangsit'' – noodle soup served with pangsit or soft-boiled wonton. * '' Soto mi'' – noodle soup in spicy soto broth. * '' Sup makaroni'' – Indonesian macaroni soup.


Gallery

File:Brenebon 1.JPG, '' Brenebon'' soup from Manado. File:Sayur lodeh.JPG, '' Sayur lodeh'', vegetables stew in coconut milk. File:Sayur bening bayam jagung.JPG, '' Sayur bening bayam'', spinach and corn in clear soup. File:Sayur oyong.JPG, ''
Sayur oyong Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being ...
'' made with '' Luffa acutangula''.
File:Indonesian soup-Empal Gentong-01.jpg, ''
Empal gentong Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is a variety of the Soto cuisine and is similar to gulai that is usually cooked with firewood in a ''gentong'' stove ( Javanese for: clay pot). The ing ...
'' from Cirebon.
File:Kuah lontong opor Cilacap.JPG, ''Lontong opor'' is a common breakfast in Cilacap. File:KFC Chicken Cream Soup.jpg, ''Sup krim ayam'', Western-derived chicken cream soup. File:Rawon Setan.jpg, ''
Rawon Rawon ( Javanese: ) is an Indonesian beef soup. Originating from East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup. Ingredients The soup is composed of a ground mix ...
'' black soup (left), from
Surabaya Surabaya ( jv, ꦱꦸꦫꦧꦪ or jv, ꦯꦹꦫꦨꦪ; ; ) is the capital city of the Provinces of Indonesia, Indonesian province of East Java and the List of Indonesian cities by population, second-largest city in Indonesia, after Jakarta. L ...
.
File:Sekba 1.jpg, '' Sekba'' Chinese Indonesian pork offal soup. File:Sop Saudara 1.JPG, '' Sop saudara'' beef soup from
Makassar Makassar (, mak, ᨆᨀᨔᨑ, Mangkasara’, ) is the capital of the Indonesian province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, Surabaya, Med ...
.
File:Sup kepala kambing.jpg, '' Sop kambing'', goat meat soup. File:Soto Babi Bali 1.JPG, Balinese pork soto. File:Soto Mie Bogor 2.JPG, '' Soto mie'' from
Bogor Bogor ( su, , nl, Buitenzorg) is a city in the West Java province, Indonesia. Located around south of the national capital of Jakarta, Bogor is the 6th largest city in the Jakarta metropolitan area and the 14th overall nationwide.mutton soup of Solo. File:Tekwan.JPG, '' Tekwan'' from
Palembang Palembang () is the capital city of the Indonesian province of South Sumatra. The city proper covers on both banks of the Musi River on the eastern lowland of southern Sumatra. It had a population of 1,668,848 at the 2020 Census. Palembang ...
.
File:Timlo Solo.JPG, ''Timlo solo'' File:KFC Chicken Soup.jpg, ''
Sayur sop Sayur sop is an Indonesian vegetable soup prepared from vegetables in chicken or beef broth. It is popular in Indonesia, served as breakfast or lunch. Ingredients Sayur sop is made up of carrot, cabbage, cauliflower, potato, tomato, broccoli, le ...
'' vegetables soup.
File:Ikan kuah kuning.jpg, ''Ikan kuah kuning'' fish soup of Maluku and Papua. File:Sup Matahari.jpg, ''Sup Matahari'', literally means soup of the sun from Solo.


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.


See also

* Cuisine of Indonesia * Javanese cuisine * List of Indonesian beverages *
List of Indonesian condiments This is list of Indonesian condiments. Sambals * Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil. Minang ''sambal balado'' of ...
*
List of Indonesian dishes This is a list of selected dishes found in Indonesian cuisine. Staple foods Main dishes Curries Meals Soy-based foods Preserved meats Rice dishes and porridges Congees and porridges Rice cake dishes Rice dishes Noodle dishes S ...
* List of soups * List of stews


References

{{DEFAULTSORT:Indonesian soups Soup-related lists Soups