How to Make Authentic Soto Betawi

Learn how to make authentic Soto Betawi, Jakarta’s iconic creamy beef soup with milk, fried potatoes, tomatoes, and emping crackers. Comfort in every bowl!

Soto Betawi is a delicious and hearty Indonesian soup, consisting of chunks of beef, vegetables, and fragrant spices. Serve hot with a bowl of steamed rice for a comforting lunch or dinner. This recipe is a tribute to my family memories, my uncle. This dish is fragrant, hearty, and A taste of comfort from Indonesia.

What is Soto?

Soto is basically Indonesia’s version of the ultimate comfort soup. It’s warm, cozy, and packed with flavor. Well, to be frank, almost every Indonesian has a favorite version. At its core, Soto is a savory broth (sometimes clear, sometimes creamy with coconut milk), loaded with meat, spices, and herbs.

Here’s the cool part: Indonesia is HUGE, and every region has its own take. That means there isn’t just one soto—there are dozens! Soto Ayam (chicken soto), Soto Kudus, Soto Lamongan, Soto Medan… the list goes on. Each bowl tells a little story about the place it comes from.

So yeah, soto isn’t just one recipe; it’s a whole family of soups, each with its own personality.

A Little History About Soto Betawi

Now let’s zoom into Jakarta. Back in the day, Jakarta was called Batavia during Dutch colonial times. That’s where the name “Betawi” comes from, the native people of Jakarta. And out of this melting pot of cultures came Soto Betawi.

Soto Betawi first appeared around the 19th to early 20th century, when Jakarta was a melting pot of cultures. The Betawi community absorbed influences from Arab, Chinese, Indian, and Dutch cuisines.

What sets Soto Betawi apart is its luxurious broth. Instead of being clear, it’s rich and creamy, thanks to Milk ( you can use coconut milk, regular milk, or sometimes a mix of both). Inside, you’ll find tender beef chunks (brisket, shank, or even offal if you’re feeling adventurous), simmered low and slow with aromatics like lemongrass, galangal, nutmeg, and coriander. And also the Fun toppings: fried shallots, emping crackers, potato slices, and tomatoes. It’s colorful and crunchy.

Pro tip: Soto Betawi is always best with warm steamed rice, plus extras like emping crackers and fiery sambal rawit. Everyone eats it their own way, squeeze lime, some add sweet soy sauce(definitely me), some just go heavy on the chilies, oh, and add a burst of lime juice!

A Personal Note

For me, Soto Betawi isn’t just “Jakarta’s famous soup.” It’s deeply personal. My uncle used to run a small food stall in Jakarta, and his Soto Betawi was legendary in our neighborhood. People lined up just to get a taste of his creamy broth, tender beef, and the way he always balanced the spices perfectly.

Sadly, he passed away about ten years ago after battling cancer. But every time I make or eat Soto Betawi, it instantly brings me back to those days at his stall watching him simmer the beef patiently, frying up potato slices until golden, and finishing each bowl with emping crackers and fried shallots.

For me, this dish isn’t just food. It’s a memory of him, of family, and of the kind of warmth you can only get from a meal made with love. Sharing this recipe here is my way of keeping his spirit and legacy alive. You can taste a little piece of that comfort, too, no matter where you are in the world.

Ingredients of Soto Betawi

• Shank Meat: the main protein ingredient. Beef shank is ideal because it has a balance of meat, fat, and connective tissue. When simmered slowly, it turns tender and adds natural richness to the broth. You want to choose tougher beef cuts that are highly suitable for stewing or braising. The long, slow cooking time helps develop the soup flavor and turn the tough meat tender. The most common beef cuts used to cook soto are beef chuck and beef shank. You can also add some beef offal or organs if preferred.

Ground Spices

• Shallot & Garlic: The foundation of Indonesian cooking; they bring sweetness and depth.
• Red Chili: Adds mild heat and a vibrant color to the broth.
• Candlenut: A traditional thickener that also gives a nutty flavor.
• Turmeric: Provides warm golden color and earthy notes.
• Ginger & Galangal: Both add freshness and help balance out the richness of the broth. It gives a slightly warm, sweet aroma and a hot, biting flavor to the dish.
• Coriander & Cumin: Give warm, slightly citrusy, and earthy undertones. Rich and hearty, earthy and warm, with an edge of citrus, cumin adds instant depth to any dish.
• Water

Aromatic Seasoning

• Bay Leaves: Lend subtle herbal notes.
• Keffir Lime Leaves: Add a citrusy aroma, lifting the creamy broth. They are used to add earthy citrus flavors to the food and help remove the meat odor.
• Lemongrass: optional, Refreshing and slightly lemony, balancing the richness. Gives a citrus-like aroma to the dish. 
• Cinnamon: To add a subtle, sweet, warm, and woody flavor to the soup
• Clove: Cloves are quite strong in aroma and flavor. Incredibly aromatic and intensely warm cloves add depth to the dish.
• Star Anise and Cardamom; They make the broth taste deeper and more complex.

Seasoning: Here, I use Salt, Mushroom Powder, Sugar, Pepper, and Water

Other

• Milk and Evaporated Milk; Both are used for making a creamy base. These are what make Soto Betawi stand out. They turn the broth creamy and velvety, different from other clear soto versions. Evaporated milk enhances sweetness and body.
• Condiments and Garnishes
• Fried Potatoes, bite-sized: Add texture and a slightly sweet crispiness.
• Tomato bite-sized: Bright and juicy, cutting through the creamy broth.
• Emping, a type of cracker made from the seeds of the melinjo tree. ; a classic Soto Betawi companion.
• Scallion chopped: Fresh green garnish for color and mild onion flavor
• Fried Shallot: Crispy topping that gives fragrance and crunch in every spoonful.

How to Make Soto Betawi

First, crush the ground spices ingredients (shallot, garlic, chili, candlenut, turmeric, ginger, galangal, coriander, and cumin) with a chopper or mortar and pestle until smooth.

Next, heat oil in a pan over medium heat, then cook the ground spices together with the aromatic seasonings (bay leaves, kaffir lime leaves, lemongrass, cinnamon, clove, star anise, and cardamom). Stir well and cook until fragrant, about 5 minutes.

After that, add the cubed beef shank to the pan. Stir until the meat is coated with the spices and cook until lightly browned. Turn off the heat.

Then, transfer the meat and spices into a pressure cooker. Add salt, mushroom powder, sugar, pepper, and water. Lock the lid, cook over high heat until the pressure is reached, then reduce the heat and set the timer for 30 minutes.

Once the cooking time is done, carefully release the pressure completely before opening the lid. Afterwards, pour in the milk and evaporated milk, then cook again over medium heat until the broth comes to a gentle boil.

Assemble and Serve

Finally, in a serving bowl, add fried potato cubes and tomato slices. Pour the Soto Betawi over them, then sprinkle with chopped scallions and fried shallots. Serve hot with emping crackers on the side, and enjoy your authentic Soto Betawi while it’s still warm!

Create this Recipe!

Let me know your results by uploading pictures and tagging us on Instagram at Much Butter and Pinterest. Do not forget to see and follow our new Tiktok Account.

For cooking videos, check, and subscribe to our Youtube page. you can join our email for the latest idea menus.

SEE OTHER INDONESIAN FOOD VARIATIONS:

Thank you, your support is so much appreciated 💕