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Overview

Soto Betawi

Jakarta Beef Soup, Soto Betawi Kuah Santan

This soto betawi recipe makes Jakarta's famous beef soup: chunks of beef simmered until tender in a milky broth of coconut milk and whole milk, seasoned with a fragrant spice paste and served with potatoes, tomato, fried shallots and crisp emping crackers. It is richer and creamier than the clear chicken soto ayam, and the lime and sambal on the side cut through the richness. One serving is about 690 g.

Soto betawi is the soup of Jakarta, home of the Betawi people, and it appeared as the port city grew in the 19th century, when Arab, Chinese, Indian and Dutch influences met in its kitchens. What sets it apart from Indonesia's many other sotos is the broth: coconut milk and cow's milk together make it creamy white and rich, where soto ayam stays clear and golden. It is sold everywhere in Jakarta, from street carts to hotel restaurants, always with rice, emping crackers and sambal.

Pairs well with: Steamed rice, emping crackers, acar & sambal

Provenance

Indonesia flag Indonesia

Jakarta Street-Food Classic

East & South Asia

Time Dedication

2h

25m prep • 95m cook

Batch Yield

4 Servings

774 kcal per serving

1 serving ≈ 690 g

Technical Skill

Intermediate

Medium (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Soups & Broths Occasions: Weekday lunches, family meals, rainy days, casual gatherings Cost: Low — about $3–4 per serving at home
Tags: Beef Savory Soup
A blue bowl of creamy soto betawi beef soup with tomato, potato and emping crackers, with a plate of crackers, tomatoes and herbs beside it

Jakarta Street-Food Classic

Photo: Irhanz, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

A home-style soto betawi built on a slow-simmered beef broth enriched with coconut milk and whole milk.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 2h
P

Prep Stage: Spice Paste and Beef

25 Mins • One Pot

Cut the beef into chunks and peel and chunk the potatoes. Pound the garlic, ginger, galangal, candlenuts, turmeric, coriander, cumin and nutmeg into a rough paste. Bruise the lemongrass, cut the tomatoes into wedges, slice the spring onions and pick the celery leaves.

Maestro Tip: Pound the paste while the beef comes to the boil — the pot needs no attention for the first 10 minutes.

  1. 1

    Simmer the Beef

    60 Mins Gentle simmer, about 95°C (203°F)

    Put the beef and water in a large pot, bring to a boil and skim off the foam. Add the lemongrass, lower the heat and simmer gently for 60 minutes until the beef is almost tender.

    Skim the foam in the first 10 minutes — it keeps the milky broth clean-tasting later.

    Done when: A fork slides into the beef with little resistance; the meat is not yet falling apart.

  2. 2

    Fry the Spice Paste

    5 Mins Medium heat, about 175°C (350°F)

    Heat the oil in a small pan and fry the pounded spice paste for 4–5 minutes, stirring, until it smells fragrant and darkens a shade.

    Do not rush this step — frying the paste is what gives soto betawi its depth.

    Done when: The paste is aromatic, darker, and the oil separates at the edges.

  3. 3

    Build the Milky Broth

    10 Mins Gentle simmer, about 90°C (194°F)

    Stir the fried paste into the pot with the beef. Add the potatoes and simmer for 10 minutes, then pour in the coconut milk and whole milk, stirring gently. Do not let the soup boil hard or the milk can split.

    Keep the heat low once the milk is in — a rolling boil will curdle the broth.

    Done when: The broth is creamy white and the potatoes are nearly tender.

  4. 4

    Finish the Soup

    10 Mins Simmer, about 90°C (194°F)

    Add the tomato wedges and simmer for 5 more minutes until the potatoes are fully tender. Season with the salt, taste, and check the beef is completely tender and hot through, reaching 74°C (165°F) inside.

    Season at the end — the broth concentrates as it simmers.

    Done when: The beef is tender, the potatoes break easily, and the broth is well seasoned.

  5. 5

    Serve the Bowls

    5 Mins Serve steaming, about 75°C (167°F)

    Ladle the soup into four bowls, making sure each gets beef, potato and tomato. Scatter over the fried shallots, spring onions and celery leaves, and serve at once with lime wedges, sliced chillies and emping crackers on the side.

    The shallots and crackers go on last so they stay crisp.

    Done when: Each bowl is full, creamy and steaming, with crisp toppings on top.

Finishing Touches & Plating

Serve the soto betawi at once, steaming hot, with steamed rice, emping crackers, lime wedges and sambal on the side so everyone seasons their own bowl.

Nutritional Physiology & Benefits

Nutrition

Energy

774

kcal / serving

Protein

44g

Complete AA

Carbs

42g

Complex

Fats

49g

Healthy

Per serving (4 servings · 1 serving ≈ 690 g)
Energy774 kcal
Protein44 g
Carbohydrates42 g
Fat49 g
Fibre6.2 g
Sugar10.6 g
Sodium753 mg
Per 100g
Energy112 kcal
Protein6.3 g
Carbohydrates6.1 g
Fat7.1 g
Fibre0.9 g
Sugar1.5 g
Sodium109 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12 and iron (beef), vitamin C (tomato, lime, spring onion), potassium (potato, tomato), vitamin B6 (beef, potato).

High-Protein Lunch

About 43.8 g of protein per serving from the beef helps keep you full through the afternoon.

Potato, Tomato and Herbs

Potatoes, tomato, spring onion and celery leaves add fibre, potassium and vitamin C to a rich soup.

Slow-Cooked Comfort

A long, gentle simmer makes the beef tender and the broth deeply flavoured without any frying of the meat itself.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Most Jakartans eat soto betawi with rice — the plain rice soaks up the creamy broth and stretches the meal.

Vegetables

Acar (Pickled Vegetables)

Sharp pickled cucumber, carrot and shallot cut through the rich coconut-milk broth.

Sauces

Sambal

A spoon of chilli sambal adds heat that balances the creamy, savoury broth.

Drinks

Hot Sweet Tea

Sweet tea is the everyday Indonesian accompaniment to a savoury lunch — its sweetness rounds off the spice.

Complete menu

Soto betawi with steamed jasmine rice, emping crackers, acar, sambal and hot sweet tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Extra Salty Crackers and Soy Sauce

The soup already carries about 753 mg of sodium per serving; piling on salty extras pushes it much higher without adding flavour. This is general nutrition information, not medical advice.

Leaving the Soup at Room Temperature

Cooked beef in a milk broth is perishable — cool and refrigerate leftovers within 2 hours, and reheat to 74°C (165°F). This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, high-protein lunch; the coconut milk and milk make it filling, so a modest bowl is enough.
  • ChildrenMild and easy to eat; cut the beef small and go light on the chilli.
  • ElderlySoft, warm and easy to chew; serve the broth warm rather than piping hot.
  • Pregnant womenFine when the beef is fully cooked and the soup is served hot; ask your clinician if unsure about coconut milk.
  • Breastfeeding womenA nourishing, protein-rich soup; keep portions moderate and the sambal light.
  • AthletesAbout 43.8 g of protein per serving supports recovery after training.
  • Weight gainAdd extra rice or crackers on the side to raise the energy of the meal.
  • Weight lossA rich soup at about 774 kcal a serving; take a smaller bowl and skip extra crackers.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 41.9 g of carbohydrate per serving; count the potatoes and any rice on the side, and ask your clinician about portion size.
  • High blood pressureAbout 753 mg of sodium per serving; use less salt and skip extra salty crackers, and ask your clinician if you are on a low-sodium plan.
  • Kidney diseaseHigh in protein and potassium; ask your clinician whether this portion suits your plan.
  • GoutBeef and its broth are moderate in purines; the rich broth is the bigger concern if you are sensitive — ask your clinician.
  • Stomach issuesThe broth is gentle, but chilli and lime can irritate a sensitive stomach — serve them on the side.
  • Cardiovascular diseaseThe coconut milk and milk add saturated fat, so keep portions modest and the fried shallots small.
  • Fatty liverA rich soup with coconut milk; keep the portion small and avoid extra crackers.
  • Food allergiesContains milk (coconut milk is usually nut-free but check the label), cow's milk, and melinjo crackers — check labels if you have an allergy.
  • Special therapeutic dietsFollow your clinician's guidance on sodium, protein, saturated fat and chilli; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the soup quickly, then store in airtight containers; keep the crackers and fried shallots separate.
In the fridge
Soup 3 days in the fridge; crackers and shallots keep crisp in a sealed jar.
In the freezer
Beef and broth up to 2 months; do not freeze the potatoes, tomato or toppings.
How to reheat
Reheat gently to 74°C (165°F), stirring so the milk does not split; do not boil hard.
Freezing recommended
Yes — the beef and broth freeze well for up to 2 months.
Signs it has spoiled
Sour smell, curdled or separated milk, or slime on the beef.

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