Indonesian soup dish offers authentic taste and each brimming with unique flavors and regional specialties. Two such soups have recently garnered international acclaim, topping the charts on TasteAtlas’ “100 Best Soups in the World” list. Rawon, with its deep, black broth, and Soto Betawi, a hearty coconut milk soup, have captured the hearts of global food enthusiasts. This spotlight shines on the incredible diversity and deliciousness of Indonesian soups, inviting us to explore a world of simmered goodness.
This article dives into the rich history, unique characteristics, and reasons behind the international acclaim of these Indonesian favorites.
The Soulful Soup of East Java ‘Rawon‘
Hailing from Surabaya, East Java, Rawon boasts a dark and black soup, rich broth unlike any other soup. Its distinctive color comes from kluwek, a type of nightshade seed, that infuses the broth with an earthy, almost chocolatey aroma. Unlike its colour, the flavors are surprisingly well-balanced, with the bitterness of kluwek countered by the sweetness of palm sugar and the savory depth of beef.
Traditionally, this Indonesian food features tender cubes of braised beef, simmered for hours in the fragrant broth. The succulent meat falls apart effortlessly, marrying beautifully with the complex flavors of Indonesian beef. A single bite of Rawon with rice is a symphony of textures and tastes, a must-try culinary heritage of East Java.
The History of Rawon
The exact origins of Rawon remain shrouded in mystery, with some culinary historians tracing its roots back to the Majapahit Empire, a powerful Hindu-Buddhist kingdom that ruled Indonesia from the 13th to the 15th century. It’s believed that traders from India introduced the concept of a spiced meat stew, which eventually evolved into the Rawon we know today.
Over the centuries, Rawon became a staple in East Javanese cuisine. Street vendors and family-run restaurants perfected their own variations, with some adding consists of green chilies for a touch of spicy, others incorporating tauge (bean sprouts), onion, crackers for a refreshing crunch. Today, the tasty Rawon is a beloved dish not just in East Java but throughout Indonesia and even among Indonesian communities abroad.
Rawon Takes the Top Spot on TasteAtlas
In 2024, Rawon secured the coveted title of #1 best-rated soup in the world on TasteAtlas. This achievement is a testament to the soup’s unique flavor profile and its enduring popularity. Voters on the platform were particularly impressed by the depth of the kluwek-infused broth, the melt-in-your-mouth tenderness of the beef, and the overall balance of sweet, savory, and earthy notes.
Rawon’s ranking isn’t just a source of national pride for Indonesia; it also highlights the growing global appreciation for Southeast Asian cuisine. As more people discover the flavors of Indonesia, Rawon is sure to remain a culinary ambassador for the country.
Jakarta’s Comfort Food ‘Soto Betawi‘
Soto Betawi, the other Indonesian soup to capture the world’s attention, originates from the bustling capital city of Jakarta. Unlike Rawon’s dark broth, Soto Betawi features a lighter, clear, and fragrant beef stock infused with ginger, turmeric, and fragrant lemongrass.
The star of Soto Betawi is the succulent sliced beef, often served alongside offal options like tripe and lungs for the adventurous eater. The soup is typically garnished with fried shallots, giving it a delightful textural contrast. A squeeze of jeruk limau (key lime) adds a refreshing citrusy zing, while a dollop of sambal provides a welcome kick of heat, allowing diners to customize the spice level to their preference.
A Glimpse of Delicious Soto Betawi
Soto Betawi reflects Jakarta’s rich cultural heritage, a melting pot of influences from various ethnicities. The clear broth is reminiscent of Chinese clear broths, while the use of offal hints at Arab culinary traditions. The turmeric and fragrant herbs add a distinctly Southeast Asian touch, creating a unique and flavorful soup.
Traditionally enjoyed for breakfast or as a light lunch, Soto Betawi is a ubiquitous street food in Jakarta. Vendors set up mobile carts, their cauldrons bubbling with fragrant broth, ready to satisfy the city’s hungry crowds. For many Jakartans, a steaming bowl of Soto Betawi is a comforting way to start the day or a quick and delicious pick-me-up.
Soto Betawi Savors Sweet Success on TasteAtlas
Jakarta’s beloved Soto Betawi has taken the world by storm, securing the #3 spot on TasteAtlas’ coveted list of best-rated soups in 2024. This achievement signifies not only the international appeal of this comforting dish but also the growing recognition of Indonesian cuisine on the global culinary stage.
TasteAtlas voters were particularly impressed by several key aspects of Soto Betawi. The clear, flavorful broth, a delightful departure from heavier broths, was a major draw. The perfectly cooked sliced beef, often accompanied by adventurous offal options for those who dare, was another winning element. Finally, the customizability of the soup, allowing diners to adjust the spice level and add their favorite toppings, was seen as a major plus.
Other Indonesian Best Soups You Must Try
Soto Ayam
Soto Ayam, a beloved Indonesian comfort food, is a type of chicken soup with a fragrant and flavorful broth. The defining characteristic is the use of turmeric, which gives the broth its characteristic yellow. It’s a versatile dish with regional variations found throughout Indonesia.
Soto Ayam is typically served hot with a steaming bowl of rice. A variety of condiments are offered for customization, such as eggs, fried shallots, chopped chilies sprinkles, lime leaves, and a dollop of sambal (chili sauce) for those who like it spicy.
Soto Lamongan
Soto Lamongan is a popular street food and can be found throughout Indonesia, especially in East Java. Unlike the typical yellow turmeric broth of Soto Ayam, Soto Lamongan boasts a clear broth.
This clear base allows the other flavors to shine through, particularly the key ingredients of roasted garlic and peanuts. The broth is simmered with these aromatics, along with other spices, for a complex and savory taste.
Coto Makassar ( Meat Soups )
Coto Makassar, a treasure from South Sulawesi, is a hearty and flavorful beef soup unlike any other. Coto Makassar isn’t your typical chicken soup like Soto Ayam. It’s a rich stew made with beef as the hero.
The uniqueness lies in the inclusion of various offal, such as intestine, liver, lungs, or tripe, for those who enjoy a more adventurous bite. Of course, you can also opt for just beef.
Explore The Indonesian Culinary Gems of World’s Best Soup
The recognition of Rawon and Soto Betawi by TasteAtlas is a moment to appreciate to the world of Indonesian soups. These two dishes offer just a glimpse into the immense variety and depth of flavors found in Indonesian cuisine. From the rich, earthy tones of Rawon to the comforting embrace of Soto Betawi’s coconut milk broth, Indonesian soups promise a delicious adventure for every palate. So, next time you’re craving a soul-warming meal, delve into the world of Indonesian soups and discover a symphony of flavors waiting to be explored.
