Sancocho (Meat And Root Vegetables Soup) (Edit recipe)

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!

2 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1000
Fat:	61 g
Carbohydrates:	95 g
Protein:	83 g
Cholesterol:	202 g
Sodium:	1947 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.

by Made With Sazon

View original recipe

Serves: 6

Ingredients

Meats

1 lb Beef Short Ribs
1 lb Rib Eye Steak Beef
1 lb meat only Chicken Drumstick, skinless
1 lb Pork Chop
1 cup Kielbasa

Marinade

0.5 cup Healthy Rican Sofrito Seco
0.5 cup Ab Narenj (Bitter Orange Juice), can sub with lime juice
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Chicken Boullion (Better Than Boullion concentrate)
1 Tbsp Healthy Rican Adobo
1 Tbsp Healthy Rican Sazón
0.5 Tbsp dried Oregano
0.5 tsp Black Pepper

Soup

28 oz Chicken Bone Broth
1 Tbsp Chicken Boullion (Better Than Boullion concentrate)
0.5 cup Tomato Sauce
1 whole Red Onion
1 whole Green Bell Peppers
4 sprigs Cilantro
1 whole Plantain, grated
1 whole Yuca (Cassava), cut into chunks
1 whole Yautía (Tannier)
1 whole Butternut Squash, cut into chunks
2 whole Carrots, sliced
2 whole Corn, cut into pieces
4 sprigs Cilantro

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Process

Cook Mode

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.