The spread of soto in Indonesian archipelago was followed by the localization of Soto's recipe, according to available ingredients and distinctive local taste. •
Soto Bangkalan or
soto mera – a soto with red colour broth. It consists of beef and the intestine, and fried peanuts. It is served with slices of
lontong rice cake, sprinkled with scallions and fried shallots. •
Soto Banjar – spiced with star anise, clove, cassia and
lemongrass, and sour hot
sambal, served with potato cakes. •
Soto Banyumas,
sroto Banyumas or
sroto Sokaraja – made special by its peanut sambal, usually eaten with
ketupat. •
Soto Banyuwangi or
rujak soto – a beef soto with beef tripe, vegetables, peanut sauce, and beef broth. •
Soto Betawi – made of beef or beef offal, cooked in a cow milk or coconut milk broth, with fried potato and tomato. •
Soto Bogor known as
soto kuning – a beef soto served with additional tomato slices, fried potato,
emping crackers, sambal, and lime juice. The beef in soto may be replaced with
ayam goreng. •
Soto Boyolali or
soto seger – a beef or chicken soto with clear soup and various side dishes. •
Soto Gombong – a chicken soto with
gethuk. •
Soto Kediri – a chicken soto in coconut milk. •
Soto Kudus – made with chicken or water buffalo meat due to local
taboos of the consumption of beef. •
Soto Lamongan – a popular
street food in various Indonesian metropolitan areas, a variation of the Madura soto. The dish uses
koya as a condiment that is made from finely ground prawn crackers. •
Soto Medan – a chicken/pork/beef/prawn/innards soto with added coconut milk and served with potato croquette (
perkedel). The meat pieces are fried before being served or mixed. The spice is similar to soto Betawi with addition of cardamom. •
Soto Padang – a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato). •
Soto Pati or
soto kemiri – free-range chicken soto with coconut milk soup and candlenut spices. •
Soto Pekalongan or
tauto Pekalongan – spiced with
tauco (a fermented
miso-like bean paste). •
Soto Petanahan or
soto kored in
Kebumen Regency – a chicken soto made of
ketupat, free-range chicken, bean sprouts, and peanut-based soup. •
Soto Semarang – a chicken soto spiced with
candlenut, mixed with rice, perkedel, tempe, and often eaten with
sate kerang (cockles on a stick) or tripes and quail eggs. One of the pioneers of Soto Semarang is
Soto Bangkong, named after Bangkong crossroad in Semarang. •
Soto Solo also known as
soto kwali – in Javanese and Indonesian language
kwali or
kuali means "cauldron". This beef brisket soto in clear beef broth soup served with beansprouts, celery and
bawang goreng. •
Soto Sumedang or
soto bongko – a soto consists of
bongko (rice cake), tofu, chayote, and bean sprouts in a coconut milk soup. •
Soto Tamanwinangun in
Kebumen Regency – a duck soto in peanut-based broth. •
Soto Tegal or
Sauto Tegal – almost same with
Pekalongan soto spiced with
tauco (a fermented
miso-like bean paste). Sauto can be chicken soto, beef soto, or even beef offal. •
Soto Ungaran or
soto gudangan Ungaran – a beef soto rice with veggies and grated coconut.
By primary ingredient with clear yellow broth, garnished with emping'' crackers and fried shallot Other sotos are named based upon their chief ingredient: •
Soto ayam – chicken in a yellow spicy broth with
lontong,
nasi empit,
ketupat (rice compressed by cooking wrapped tightly in a leaf, then sliced into small cakes), or
vermicelli, commonly found in
Indonesia,
Singapore, and
Malaysia. Some versions are prepared with
cellophane noodles., boiled eggs, lime juice and beansprouts •
Soto babat – a cow's or goat's
tripe, served in yellow spicy coconut milk soup with
vermicelli, potato, and vegetables, usually eaten with rice. It is commonly found throughout
Indonesia. •
Soto babi – a
pork soto from
Hindu majority
Bali island. •
Soto bebek – a
duck soto, specialty of
Klaten, Central Java. •
Soto buntut – beef oxtail soto in Surabaya, East Java. •
Soto ceker – a
chicken foot soto, served in rather clear yellowish spicy broth soup, which uses spices including shallot, garlic, lemongrass, and
turmeric that add the yellowish colour, served with of cabbage, celery, rice noodles, and garnished to taste with
sambal, lime and soy.
Soto ceker is one of the popular
street food in Jakarta, Bali, and most of major cities in Java. In street side
warung or humble restaurants,
soto ceker is usually offered as a variation of
soto ayam. •
Soto garing – a soto served without broth. As a substitute for broth, this soto is doused with soy sauce. This soto can be found in Klaten, Central Java. •
Soto kaki () – made of beef
cow's trotters;
tendon and
cartilage taken from cow's feet, served in yellow spicy coconut milk soup with
vermicelli, potato, vegetables, and
krupuk, commonly eaten with rice. It is a
Betawi food and can be found in
Jakarta,
Indonesia. •
Soto kambing – goat meat soto, a common dish in Randudongkal district of
Pemalang Regency. •
Soto kemangi –
lemon basil soto. •
Soto kerbau – made of
water buffalo meat instead of beef, specialty of Kudus regency, Central Java. and Situbondo. •
Soto lenthok – a specialty of
Yogyakarta which is chicken soto served with
lenthok or fried mashed cassava akin to potato
perkedel. •
Soto mi (spelled
mee soto in Singapore and Malaysia) – a yellow spicy beef or chicken broth soup with noodles, commonly found in
Indonesia,
Singapore, and
Malaysia.
Bogor, Indonesia, is famous for its
soto mi made with beef broth,
kikil (cow's cartilage), noodles, and sliced risoles spring rolls. •
Soto ranjau or also known as
soto tulang – chicken soto served with its bones.
Ranjau in Indonesian means landmine, which actually refer to chicken bones. Usually soto are served with shredded boneless chicken meat. Soto ranjau however, is served as soup of chicken bones with some pieces of remaining meats, cartilage and skin. •
Soto sapi or called
soto daging – beef soto. •
Soto tahu – tofu soto, a dish from Yogyakarta. •
Soto tangkar – also Betawi specialty soto made of chopped goat or beef ribs (
Betawi:
tangkar) and beef
brisket cooked in coconut milk soup spiced with turmeric, garlic, shallot, chili, pepper, candlenut, cumin, galangal, coriander, cinnamon, Indonesian bay leaf (daun salam), and kaffir lime leaf. •
Soto udang – use shrimps and coconut milk soup. ==Accompaniments==