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,[1] with more than 1,300 ethnic groups.[2] Many regional cuisines exist, often based upon indigenous culture and foreign influences.[1] Indonesian soups are known to be flavoursome with generous amount of bumbu spice mixture.
Indonesian cuisine has a diverse variety of soups.[3] Some Indonesian soups may be served as meals,[3] while others are lighter.[4] The Makassarese of South Sulawesi, Indonesia are known for preparing "hearty beef soups"[5] that also use coconut and lemongrass as ingredients.[6]
Generally Indonesian soups and stews are grouped into four major groups with numbers of variants in between.
This list includes soups that originated in Indonesia as well as those that are common in the country.
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources. |
Sayur lodeh, vegetables stew in coconut milk.
Sayur bening bayam, spinach and corn in clear soup.
Sayur oyong made with Luffa acutangula.
Empal gentong from Cirebon.
Lontong opor is a common breakfast in Cilacap.
Sup krim ayam, Western-derived chicken cream soup.
Binte biluhuta or sweet-corn soup from Gorontalo
Sekba Chinese Indonesian pork offal soup.
Sop saudara beef soup from Makassar.
Sop kambing, goat meat soup.
Balinese pork soto.
Timlo solo
Sayur sop vegetables soup.
Sup Matahari, literally means soup of the sun from Solo.
Commercially prepared and packaged soups are also consumed in Indonesia, including those that are frozen, canned and dehydrated.[24] In 2013, commercially prepared soups had a value growth of 14% in Indonesia.[24] In 2013 the company Supra Sumber Cipta held its leadership in this food category, with a 32% value share in Indonesia.[24]