food.wikisort.org - DishSop saudara is an Indonesian beef soup or buffalo soup specialty of Makassar city, South Sulawesi.[1][2][3] The soup is commonly served with steamed rice and ikan bolu bakar (grilled milkfish).[1][4]
Traditional Indonesian soup
Sop Saudara A bowl of sop saudara |
Alternative names | Sop Sodara |
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Course | Main |
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Place of origin | Indonesia |
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Region or state | Makassar, South Sulawesi |
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Created by | Haji Dollahi |
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Serving temperature | Hot |
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Main ingredients | Beef or buffalo meat, cow's lung, rice vermicelli, perkedel, ginger, galangal, lime leaf, lemongrass, nutmeg, cinnamon |
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Ingredients
Sop saudara is a richly spiced soup contains bits of beef or buffalo meat and its offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.[5] The soup is made of rich beef stock, spiced with a mixture of spices. The spices includes garlic, shallot, candlenut, coriander, caraway, ginger, galangal, lime leaf, lemongrass, nutmeg and cinnamon. Garnishing include chopped scallion and bawang goreng (crispy fried shallot).[6]
Origin
Sop saudara was created by Haji Dollahi, he was working for Haji Subair, a famous Coto Makassar traditional meat soup seller in Makassar circa 1950s. Both men hailed from a town in Pangkajene Islands Regency (Pangkajene Kepulauan or Pangkep) and made their business in selling traditional meat soup.
After three years working for Haji Subair, Haji Dollahi decided to establish his own business in 1957. His first stall was located in Karebosi area, Makassar. The name "sop saudara" which means "brotherly soup" was inspired from the name coto paraikatte (the name of warung that sells Coto Makassar). In Makassar dialect, paraikatte means "relative", "fellow" or "kin", thus Haji Dollahi wished the soup will promote a brotherly sentiment with his customers.[7]
See also
Food portal
Indonesia portal
- Coto Makassar
- Konro, Bugis-Makassar spicy cow's ribs soup, similar or related to ribs soto
- List of Indonesian soups
- List of soups
References
 Indonesian cuisine by ethnicity |
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Dishes | Common Indonesian dishes | |
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Acehnese | |
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Arab | |
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Balinese | |
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Banjarese | |
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Batak |
- Arsik
- Babi panggang Karo
- Dali ni horbo
- Dengke mas na niura
- Itak gurgur
- Lampet
- Manuk napinadar
- Mi gomak
- Na tinombur
- Ombusombus
- Pagit-pagit
- Pohulpohul
- Saksang
- Sasagun
- Sate kerang
- Tipatipa
- Tuktuk
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Betawi | |
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Buginese and Makassar | |
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Chinese | |
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Cirebonese | |
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Indian | |
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Indo | |
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Javanese | |
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Madurese | |
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Malay | |
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Minahasan | |
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Minangkabau | |
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Moluccan and Papuan | |
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Palembang | |
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Peranakan | |
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Sasak | |
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Sundanese | |
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Timorese | |
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Snacks | |
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Beverages | Alcoholic |
- Arak
- Beer
- Brem
- Cap tikus
- Ciu
- Lapen
- Saguer
- Sopi
- Tuak
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Non-alcoholic | |
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Bumbu | Spices |
- Adas manis
- Andaliman
- Asam jawa
- Bawang bombai
- Bawang merah
- Bawang perei
- Bawang putih
- Bunga lawang
- Bunga pala
- Cabai rawit
- Cabai merah
- Cengkih
- Daun bawang
- Daun jeruk
- Daun kari
- Daun kemangi
- Daun pandan
- Daun salam
- Jahe
- Jeruk purut
- Jeruk nipis
- Jintan
- Kapulaga
- Kayu manis
- Kecombrang
- Kencur
- Kemiri
- Ketumbar
- Keluak
- Kunyit
- Lengkuas
- Lada hitam
- Lada putih
- Lokio
- Pala
- Peterseli
- Seledri
- Serai
- Temu kunci
- Temu lawak
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Seasonings and condiments | |
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Influences and overseas dishes | |
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List articles |
- Indonesian beverages
- Indonesian condiments
- Indonesian desserts
- Indonesian dishes
- Indonesian noodles
- Indonesian snacks
- Indonesian soups
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Related topics |
- List of Indonesian dishes
- Alcohol in Indonesia
- Jamu
- Bumbu (seasoning)
- Street food of Indonesia
- Sri Owen
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Food portal
Category: Indonesian cuisine
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