---
title: "Soto Betawi"
type: "Recipe"
lang: "en"
canonical: "https://www.geokepo.id/en/kuliner/soto-betawi"
html_url: "https://www.geokepo.id/en/kuliner/soto-betawi"
origin_province: "Jakarta"
ingredients: ["Daging sapi", "Jeroan sapi (paru, babat)", "Santan", "Susu", "Tomat", "Kayu manis", "Cengkeh", "Daun salam", "Serai", "Bawang goreng", "Emping melinjo"]
tags: ["beef-based", "soup", "coconut-milk", "heritage", "street-food"]
publisher: "GeoKepo"
license: "Editorial content © GeoKepo. Cite the canonical URL."
---
# Soto Betawi

## Origin

Soto Betawi grew up in the Betawi community of Jakarta in the early 20th century, blending Chinese, Arab, and European influences typical of the capital. The use of milk—relatively modern in Indonesian cooking—is what sets it apart from coconut-only sotos elsewhere in the country.

## Flavor Profile

The broth is creamy and savory with a faint sweetness from diced tomato, layered with shallot, garlic, lemongrass, and lime leaf. Topped with crispy emping, fried shallot, and a squeeze of lime.

## How It's Served

Hot, with rice or compressed *lontong*, alongside cucumber-chili pickles and emping (melinjo) crackers.