Sancocho (Meat And Root Vegetables Soup)
Sancocho or Puerto Rican meat and root vegetables soup is a traditional Caribbean soup made with a variety of meats and root vegetables, which give it a unique taste and texture. It’s rich and thick and delicious. Sancocho is like food for the soul!
Ingredients
Meats
- 1 lb1 lb1 lb Beef Short Ribs
- 1 lb1 lb1 lb Rib Eye Steak Beef
- 1 lb1 lb1 lb meat only Chicken Drumstick, skinless
- 1 lb1 lb1 lb Pork Chop
- 1 cup1 cup1 cup Kielbasa
Marinade
- 0.5 cup0.5 cup0.5 cup Healthy Rican Sofrito Seco
- 0.5 cup0.5 cup0.5 cup Ab Narenj (Bitter Orange Juice), can sub with lime juice
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Chicken Boullion (Better Than Boullion concentrate)
- 1 Tbsp1 Tbsp1 Tbsp Healthy Rican Adobo
- 1 Tbsp1 Tbsp1 Tbsp Healthy Rican Sazón
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp dried Oregano
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Soup
- 28 oz28 oz28 oz Chicken Bone Broth
- 1 Tbsp1 Tbsp1 Tbsp Chicken Boullion (Better Than Boullion concentrate)
- 0.5 cup0.5 cup0.5 cup Tomato Sauce
- 1 whole1 whole1 whole Red Onion
- 1 whole1 whole1 whole Green Bell Peppers
- 4 sprigs4 sprigs4 sprigs Cilantro
- 1 whole1 whole1 whole Plantain, grated
- 1 whole1 whole1 whole Yuca (Cassava), cut into chunks
- 1 whole1 whole1 whole Yautía (Tannier)
- 1 whole1 whole1 whole Butternut Squash, cut into chunks
- 2 whole2 whole2 whole Carrots, sliced
- 2 whole2 whole2 whole Corn, cut into pieces
- 4 sprigs4 sprigs4 sprigs Cilantro
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut the meat and place in a large bowl. Give it a good rinse with cold water and lime juice or vinegar. Set aside.
- Make the marinade: add sofrito, bitter orange juice, chicken bouillon paste, adobo, sazon, oregano, black pepper and olive oil and blend in a food processor. Pour mixture over the meat and mix until well combined. Allow meat to marinate for at least 1 hour but the longer the better.
- Place a very large pot or caldero over medium high heat and drizzle with olive oil. Add the meats with the marinade, cover and cook for 20 minutes. After 20 minutes, remove chicken and set aside.
- Add chicken bone broth along with the chicken bouillon paste, onion, bell pepper, cilantro and culantro. Cover and cook for 1 hour. After 1 hour, remove and discard onion, bell pepper, cilantro and culantro and any excess oil from the top of the soup.
- Add chicken back to the pot along with yuca and yautia. Cook for 30 minutes.
- Grate the plantain to make plantain dumplings. Roll balls about the size of regular meatballs.
- Add kielbasa, plantain balls, carrots, calabaza and corn. Cook 30-45 minutes or until vegetables are fully cooked and soup has thickened. Taste and adjust seasoning, as needed.
- Serve with white rice, tostones (fried plantains) and avocado.
Notes
SUBSTITUTIONS: Depending on where you live, some of the root vegetables may be hard to find. If you can’t find the yautia, you can use ñame (white yam) or malanga (taro). If those are not accessible, just omit from the recipe. // If you can’t find calabaza, you can use another type of squash like butternut squash or zucchini. // If you can’t find fresh yuca, look for frozen yuca at your local supermarket. Goya sells frozen yuca at most grocery stores.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Shellfish Free SoupsThis is our estimate based on online research. | |
Calories: | 856 |
Fat: | 55 g |
Carbohydrates: | 95 g |
Protein: | 62 g |
Cholesterol: | 181 g |
Sodium: | 1925 mg |
Fiber: | 2 g |
Sugars: | 9 g |
Calculated per serving. |
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