Top 7 Ecuadorian Soups

Encebollado is the national dish of Ecuador, a fish soup that is characterized by a large amount of onions. Very useful in curing hangovers, the dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. Tomatoes, onions, chili, coriander, and cumin form a pungent mix and a base for the soup, called sofrito, while pickled onions go either on top of encebollado or into it, giving it its name that is literally translated to onioned. The soup originates from Ecuador's coast during the time when the fishers were out at sea and made the soup out of necessity. As they had some spices, and fresh fish was readily available, encebollado was created and became widely consumed throughout the country. Today, consumers can choose their own condiments including toasted corn, banana chips, lime, mustard, and avocado. This traditional dish – a source of pride for the locals – can be found on various street corners, in small restaurants, hotels, and homes of people from various social backgrounds. Everyone eats it in Ecuador, that's just how good it is.Expand

This classic Ecuadorian soup is made with a combination of onions, garlic, potatoes, annatto, cumin, milk, and queso fresco. The soup is simmered until the ingredients become fully cooked, and the cheese is then mixed in until it melts. Locro de papa is served hot, topped with chopped cilantro, diced avocado, and ají hot sauce, which is the reason why this hearty soup is especially popular on colder days. If desired, choclo corn can also be added to the soup for extra flavor. The word locro is derived from the Quechua word ruqru, which means stew, while papa means potato.Expand

Fanesca is a unique Ecuadorian soup characterized by its thick consistency, consisting of fresh Andean grains, beans, peas, and lentils, combined with salt cod cooked in milk. There should be 12 different grains and beans in the soup, symbolizing the 12 disciples, as the soup is prepared only during the Easter festivities. Fanesca is traditionally served in round bowls, garnished with fried plantains, parsley, and hard-boiled eggs.Expand

Caldo de bolas is a traditional dumpling soup originating from Ecuador, and it's also popular in the Tumbes region in Peru. In order to prepare the dumplings, cooked ripe plantains are mashed, mixed with eggs and shaped into a ball. The dumplings are filled with a combination of ground beef, garlic, peanut butter, onions, and bell peppers. The soup is made with a combination of oil, onions, bell peppers, stock, cumin, tomatoes, salt, and hot peppers. The dumplings are then dropped into the simmering broth and cooked until tender. Once done, caldo de bolas is usually garnished with chopped coriander and served hot.Expand

Chupe de pescado is a traditional and Ecuadorian fish soup that's especially popular during Lent. Although it doesn't take too long to prepare the soup, it contains many ingredients, such as white fish (usually cod), flour, olive oil, tomatoes, carrots, potatoes, onions, garlic, squash, peas, lima beans, corn, mint, oregano, hot peppers, fish stock, eggs, queso fresco, bread, butter, and evaporated milk. The fish is dredged in flour, seasoned, and fried in olive oil until golden and crips. The fresh vegetables are boiled until the potatoes become tender. The evaporated milk, eggs, and fried fish are then added to the soup and cooked over low heat. Once done, chupe de pescado is usually served with chunks of queso fresco, while buttered bread is served on the side.Expand

Repe lojano is a traditional soup made with a combination of green bananas, milk, cilantro, grated cheese, and onions. The soup is simmered over medium-high heat until all the ingredients become soft. When served, repe lojano is usually accompanied by avocado slices, cheese, or hot ají sauce. If you want the soup a bit thicker, a few small potatoes can be added to the pot. The word repe in the name of the dish refers to the locals' name for green bananas.Expand

Caldo de carachama is a traditional and Ecuatorian soup made primarily from carachama, a type of freshwater fish commonly found in the Amazon basin. This soup is especially popular in the Amazonian regions, where the fish is abundant. The preparation starts by thoroughly cleaning the fish and boiling it until it's tender. A variety of regional ingredients might be added, such as yucca (cassava) and plantains, but garlic, coriander and aji peppers are usually only additions. Caldo de carachama is typically served hot, with sides like rice or a slice of lime to enhance the flavor. Some might also enjoy it with aji sauce or other regional condiments.Expand