Jakarta (ANTARA) – Soto is a typical Indonesian culinary soup which is one of many people’s favorite menus. In fact, almost every region sells soto, even though its taste and appearance have characteristics that make them different from each other.
Like in Central Java, there are two famous soto, namely soto Kudus and soto Boyolali.
Even though the presentation is almost the same, these two types of soto have many differences. So, what is the difference between Soto Boyolali and Soto Kudus?
The first difference lies in the color of the sauce. Soto Boyolali or what is often called Soto Seger Boyolali has the characteristics of a clear sauce (without coconut milk).
Meanwhile, Soto Kudus has a thick yellow soup color, because it contains turmeric as one of the spices.
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Then, the second difference is related to the spices used. Soto Kudus seasonings include turmeric, lemongrass, ginger, galangal, shallots, garlic, candlenuts, coriander, pepper, cumin, sugar and salt, and are mixed with savory beef or chicken stock.
Meanwhile, Soto Seger Boyolali has a lighter taste, consisting of a mixture of spices in the form of coriander, pepper, shallots, garlic, lemongrass, galangal, sugar and salt, and cooked in broth.
The next difference between these two soups lies in the use of meat. Soto Kudus is originally made from buffalo or chicken meat, and not beef.
This is related to the Sunan Kudus government’s appeal at that time for people not to use cows, which are considered sacred, as the main ingredient in making soto, because some people adhere to various beliefs and this is a form of tolerance. Meanwhile, Boyolali soto usually uses chicken/beef.
Meanwhile, in terms of presentation of the contents, these two soto are not much different. A bowl of Soto Boyolali contains shredded chicken/beef, bean sprouts, vermicelli, potato chips and fried onions, as well as accompanying side dishes such as fried tempeh, perkedel, quail egg satay and gizzard liver satay.
For a bowl of soto Kudus, the contents usually consist of chicken or buffalo meat, boiled egg, vermicelli, potato chips, bean sprouts, celery, cabbage, spring onions, lime, cayenne pepper and soy sauce.
Apart from that, both are also served in small bowl portions.
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Reporter: Sri Dewi Larasati
Editor: Maria Rosari Dwi Putri
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