Soul of Soto

Soto is one of Indonesian traditional foods that have penetrated everywhere. Historically, the food is estimated came from China, under the China trader earlier times a go.

Then, adapt to the influence of the original recipes Indonesia, which became one of the favorites menu to the present.

Creativity cooking process to be one key to success in making soto foods remain popular in the all-time in each generation. Food which is often represented as a cuisine menu of this East Java, the more good flushing broth.

Eat soup or "Nyoto" is a tradition that has a long history. Soto is available at small stalls in the street or shopping malls or restaurants with air conditioner. Soto is a popular food in various regions in the Indonesian archipelago, egalitarian, and across cultures.

Soto, can be enjoyed anytime of origin served hot. Want to make breakfast, lunch, or dinner it's acceptable. Gravy is not watery and really is not just gravy broth hot water.

Soto, almost every region with a characteristic of each. Like, soto ayam, Soto Kudus, soto surabaya nodes, coconut chicken soup, even the goat meat soup.

Soto usually identical to the abundant sauce .. with a clear broth with or without coconut milk, with a little chicken slice, vermicelli, bean, prouts and chopped onions and sprinkled with fried onions, fried with scallions or shellfish and deserved with satay, quail egg satay, chicken satay, fried tempe, fried shrimp satay, bergedel etc.

Soto did not just food, but our identity as a nation. He describes the diversity, character, cultural exchanges, as well as the history of Indonesian people traveling alone.

There is no definitive definition of the soup, but everyone agreed that the soto is soto, though each different area and presentation form. That every soto has a distinctive taste, which made the call soto, not meatballs, soup and so on.