Soups

Soups are a staple in the Colombian diet. Every single department of the country has its own sancocho or soup dish specialty. The Antioqueños prepare their sancochos with beans, the Costeños with meat, pork and chicken, the Vallunos with free range hens and the Amazonian, Pacific and Caribbeans with fish and sometimes coconut milk.

We have hot soups even when it’s close to 90°F—we love soups. Many of the Colombian celebrations are shared with sancochos and other heartwarming concoctions. The word sancocho comes from sancochar, which means to cook with some water or for a long time or parboil. Traditionally prepared over wood or coal stoves in huge pots that would only fit a restaurant-size stove top, sancochos contain many ingredients and are cooked in the gardens or patios where people gather to socialize and share with family and friends while they cook; they bring wonderful memories to many brothers and sisters around the world.