Sop saudara is a traditional meat soup that originates from the port city of Makassar, the capital of South Sulawesi province. It is typically prepared with diced beef shank, water, seasonings, shallots, garlic, and a variety of sautéed spices such as ginger, galangal, lemongrass, coriander, cumin, cinnamon, nutmeg, orange or lime leaves, and candlenuts.

Often compared to coto Makassar, a famous Makassar beef-based soup, sop saudara may also contain offal such as lungs and liver. The soup’s name translates to brotherly soup, and it is believed to have been created in the late 1950s by a Makassar-based meat soup seller from Pangkep called Haji Dollahi.

This specialty is usually enjoyed piping hot in bowls filled with bihun (rice vermicelli) and crispy paru goreng (fried lungs), and it is typically garnished with crispy fried onions. Other typical accompaniments include buras (rice cakes), perkedel kentang (potato cakes), sambal (Indonesian chili sauce), steamed white rice, milkfish, hard-boiled eggs, and lime or lemon slices.