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It’s perhaps ironic that the translation of the Indonesian word soto is summed up so modestly as “soup,” for there is nothing modest about this deeply flavored, complex, traditional meal, designated by the Indonesian government as a national dish. Also known in parts of the country as coto, tauto, sroto, or saoto, there are 75 types of soto, and each region boasts its own specialty based on local spices and produce. There are 22 varieties of soto on the island of Java alone, and there you will find Soto Betawi, a defining dish of the Betawi people from the nation’s capital, Jakarta. Traditionally, the soup is made with a full-bodied beef broth that develops over several hours and served with meltingly tender chunks of beef and offal, fried potatoes, tomatoes, and layers of spice and coconut milk (a recipe for this version is in my cookbook,

Jakarta rayaSoto betawiSoto ayam betawiChicken recipesKosher saltRusset potatoChicken brothCoconut milkLime juiceஜகார்த்தா ராயகோழி சமையல்கோஷர் உப்புருசெட் பொட்யாடோகோழி குழம்புதேங்காய் பால்சுண்ணாம்பு சாறு