Taste Ecuador with an authentic encebollado soup recipe

Encebollado soup, known as the culinary treasure of Ecuador, is a dish that captures the hearts of Latin American cuisine enthusiasts. It is characterized by its intense flavor, combining the aromas of tuna, onion, cilantro, and spices. It's worth trying when seeking inspiration for soups on cold days.

This is one of Ecuador's best-known dishes. It is often served for breakfast or lunch, especially in the country's coastal regions.

What sets encebollado soup apart? Above all, it's an exceptional combination of ingredients. The central star is tuna, which gives the soup a distinct flavor. The delicacy of the fish perfectly complements the bold taste of onion and the sour accents of lime, which provide the soup with freshness.

In Ecuador, encebollado soup is more than just a meal—it's a tradition. Often consumed after a long night of celebration, it is considered the perfect way to rejuvenate the body. No wonder it is gaining popularity beyond its home country, becoming known as one of the most warming dishes, ideal for chilly days.

Preparing encebollado soup at home is simpler than it might seem, and the final result will certainly amaze any gourmet. Here's a step-by-step guide to cooking this traditional Ecuadorian soup.

Ingredients:

• 1 lb of fresh tuna (you can also use canned tuna in natural brine),
• 3 medium red onions, thinly sliced,
• 2 garlic cloves, finely chopped,
• 4 potatoes, peeled and diced,
• 1 quart of fish or vegetable broth,
• 1/2 teaspoon ground cumin,
• 1/2 teaspoon oregano,
• Juice from 2 limes,
• 2 tablespoons olive oil,
• A handful of fresh cilantro for garnish,
• Salt and pepper to taste.

Preparation Method:

1. Cooking the Tuna: For fresh tuna, cook it in salted water for about 10 minutes. After cooking, remove the fish and gently separate it into smaller pieces. Set aside.
2. Preparing the Onion: Heat the olive oil in a pan and sauté the onion with the garlic. Add cumin and oregano, stirring until their aromas are released.
3. Cooking the Potatoes: In a large pot, bring the broth to a boil, add the diced potatoes, and cook until soft (about 15 minutes).
4. Combining Ingredients: Add the sautéed onion and tuna pieces to the pot with the broth and potatoes. Cook everything over low heat for another 10 minutes to meld the flavors.
5. Seasoning: Add lime juice, salt, and pepper to taste. If you like spicier dishes, you can add a pinch of chili.
6. Serving: Serve the soup hot, garnished with fresh cilantro. You can optionally add crushed plantain chips or serve with fresh bread.

By preparing this soup, you will not only surprise your guests with an original dish but also experience the sunny vibe of Ecuador. The encebollado soup recipe is sure to become one of your favorites.