Indonesia has a variety of cuisine from Sabang to Marauke unique, delicious and distinctive. Soto, for example, in almost every area has one of this type of cuisine. Interestingly, although known as soup, cooking it has many differences, ranging from the type, gravy, fill up the way they are presented.

Fitting way to enjoy the soup

A good time to enjoy the soup at the soup is still warm. Before, mixing the complementary materials such as soy sauce, chili sauce and lime juice, you should taste the sauce first. That way you’ll get a sense of the original herb soup that will awaken your appetite.

Soto Betawi

Cuisine is a murky soup specialties Jakarta icon. Characteristic of this soup lies in the sauce that is used because it is made from whole milk. But because milk prices are quite expensive, usually soto Betawi soup in coconut milk give extra. As the field is usually more frequent use of meat, offal, and the legs of cattle. As a complement to a sense of added pickles, chili sauce and chips.

Soto Madura

Who does not know the kind of soup this one? In addition to easy to find, this soup is also often a home-cooked. Typically, this soup has a mix of content other than soup. Such as glass noodles / rice noodles, shredded cabbage, bean sprouts, boiled eggs, and chicken.

Surabaya Soto

The addition of coconut mashed Koya in the soup broth to make gravy is a bit cloudy and a little dark. Even so, Koya delicious sauce mixed with one, the result was a taste of delicious gravy. Contents of soup mix is ​​not much different from the soto Madura.

Holy Soto

Characteristic of the Holy soup lies in the way of presentation. Soto is usually served in small bowls with spoons and duck. Soto is composed of two choices of chicken soup and meat soup.

Soto Banjar

Typical tribal Soto Banjar, South Kalimantan will be fitting if enjoyed with his loyal friend the potato cakes. Although the soup broth is actually clear, deeply felt sense rempahnya. Especially if time served hot, the smell will come out though typically not diicip.