Sancocho Soup

Authentic Sancocho Soup Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8-10

Introduction

Sancocho Soup is a traditional Latin American dish that is hearty, flavorful, and perfect for a cold day. This soup is a staple in many Latin American households and is often served at family gatherings and celebrations.

History

Sancocho Soup has its origins in the Canary Islands, where it was brought over by Spanish settlers. Over time, the recipe evolved and adapted to the ingredients available in Latin America, resulting in the delicious and comforting soup we know today.

Ingredients

1 to 1.5 lb (680 g) of soup meat
1 medium soup chicken, cut up into serving pieces
1 lb (454 g) of cooking ham or ham steak, diced into one inch square pieces
1 to 2 lb of pork spare ribs, separated and cut in half
2 packages of chorizo (usually 2 in a package, or 4 if fresh from the butcher)
1 lb (454 g) of yautia, peeled, rinsed, and cut into quarters
6 green plantains, peeled and cut into thirds
1 malanga, about 2 lb, peeled and cut into two-inch pieces
1 lb (454 g) of yuca, peeled and cut into quarters
4 or 5 green bananas, peeled and cut in half
1 cup of sofrito
6 tbsp of oregano
salt and pepper to taste
1 can of tomato sauce
4 tbsp of tomato paste
6 qt (5.68 liter) of cold water
4 tbsp of olive oil
2 tbsp of white vinegar
1 medium jar of spanish olives

How to prepare

Pour four tablespoons of olive oil into a large pot and heat until it starts to smoke. Add the ham and chorizo, and stir until golden brown.
Add one cup of sofrito and continue stirring.
When the mixture begins to bubble, stir in the tomato paste.
Check the heat and lower if necessary to prevent burning.
Once the tomato paste is blended, stir in the tomato sauce.
Add oregano, salt, and pepper to taste.
Increase the heat and add three quarts of water.
Add soup meat, chicken, and ribs. Bring to a boil for fifteen minutes, then reduce heat to a simmer.
Remove the chicken when it is fork-tender and set aside.
Repeat the same step for the soup meat and ribs.
Return enough soup meat to the pot to make about half a cup when shredded. Cook until soft enough to shred, then remove and set aside.
In a small frying pan, heat two tablespoons of olive oil.
Add two tablespoons of sofrito and chopped soup meat. Cook together.
Season with salt and pepper to taste, then remove from heat and set aside.
Add the vegetables to the pot with the broth.
Add all but four plantains and simmer on low heat.
Check the liquid level and add more water if needed.
Grate the remaining four plantains using a grater.
Take a large tablespoon of the grated plantain mixture and form a pocket in your clean hands.
Place a teaspoon or more of the shredded soup meat mixture in the center of the pocket, then shape it into a ball.
Carefully add the balls to the pot, ensuring they do not break apart.
Once the vegetables are almost fork-tender, return the set-aside meat and continue cooking.
Cook until the broth thickens to a rich consistency. Adjust the seasonings to taste.
Enjoy and please provide feedback on the dish.

Variations

You can add different vegetables such as corn, carrots, and cabbage to customize the soup to your liking.
For a spicy kick, add a chopped jalapeno or a dash of hot sauce.
You can also add seafood such as shrimp or fish to make a seafood sancocho.

Cooking Tips & Tricks

Make sure to brown the ham and chorizo before adding the sofrito and tomato paste to enhance the flavor of the soup.

- Shred the soup meat and cook it with sofrito separately for added depth of flavor.

- Be patient when simmering the vegetables to ensure they are cooked through and tender.

- Adjust the seasonings to taste before serving to ensure the perfect balance of flavors.

Serving Suggestions

Sancocho Soup is traditionally served with a side of white rice and avocado slices. You can also serve it with a side of crusty bread or cornbread for a complete meal.

Cooking Techniques

Browning the ham and chorizo before adding the sofrito and tomato paste enhances the flavor of the soup.

- Simmering the vegetables slowly allows them to cook through and absorb the flavors of the broth.

Ingredient Substitutions

If you can't find yautia or malanga, you can substitute with potatoes or sweet potatoes.

- If you don't eat pork, you can omit the pork spare ribs and add more chicken or beef instead.

Make Ahead Tips

You can prepare the soup meat and sofrito mixture ahead of time and refrigerate until ready to use.

- The soup can be made in advance and reheated before serving.

Presentation Ideas

Serve the Sancocho Soup in a large bowl with a sprinkle of fresh cilantro on top for a pop of color. - You can also serve the soup in individual bowls with a side of rice and avocado slices for a beautiful presentation.

Pairing Recommendations

Sancocho Soup pairs well with a crisp white wine such as Sauvignon Blanc or a light beer.

- For a non-alcoholic option, serve the soup with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftover Sancocho Soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- Approximately 450 calories per serving

Carbohydrates

- Plantains: 38g per serving

- Yautia: 26g per serving

- Malanga: 34g per serving

- Yuca: 38g per serving

- Bananas: 27g per serving

Fats

- Olive oil: 14g per serving

- Chorizo: 18g per serving

Proteins

- Soup meat: 25g per serving

- Chicken: 27g per serving

- Cooking steak: 22g per serving

- Pork spare ribs: 20g per serving

Vitamins and minerals

Vitamin A: 45% of daily value per serving

- Vitamin C: 60% of daily value per serving

- Iron: 25% of daily value per serving

Alergens

Contains pork, chicken, and chorizo

Summary

Sancocho Soup is a nutrient-rich dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that is perfect for a cold day.

Summary

Sancocho Soup is a delicious and comforting dish that is perfect for a cold day. With a rich and flavorful broth, tender meat, and a variety of vegetables, this soup is sure to warm you up from the inside out. Enjoy this traditional Latin American dish with your family and friends for a satisfying and memorable meal.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Sancocho Soup. It was many years ago, when I was just a young girl living in a small village in the Dominican Republic. My grandmother, who was an amazing cook, had invited some friends over for a dinner party. As I watched her bustling around the kitchen, chopping vegetables and stirring pots, I couldn't help but be mesmerized by the delicious smells wafting through the air.

I asked her what she was making, and she smiled at me and said, "Sancocho Soup, mi amor. It's a traditional Dominican dish that is perfect for gatherings like this." I watched as she added yuca, plantains, and various meats to the pot, along with a special blend of herbs and spices that she had carefully selected. The aroma was intoxicating, and I knew that I had to learn how to make this dish myself.

Over the years, I watched my grandmother make Sancocho Soup countless times. Each time, she would explain to me the importance of using fresh ingredients and taking the time to let the flavors meld together. She told me stories of how she had learned the recipe from her own mother, who had passed it down through generations of our family.

As I grew older, I began to experiment with the recipe on my own. I added my own twist by including some of my favorite vegetables and spices, and soon I had developed my own version of this beloved dish. I would often make it for family gatherings and dinner parties, and it became a staple in my household.

One day, I was invited to a cooking competition in our village. I decided to enter my version of Sancocho Soup, hoping to impress the judges with my unique take on the traditional dish. As I stood in the kitchen, preparing my ingredients and stirring my pot, I couldn't help but feel a sense of pride in what I had accomplished.

When it came time for the judges to taste my dish, I held my breath in anticipation. To my delight, they raved about the flavors and the presentation of my Sancocho Soup. I was awarded first place in the competition, and my grandmother beamed with pride as she watched me accept my prize.

From that day on, my Sancocho Soup became famous in our village. People would come from far and wide to taste my version of the traditional dish, and I found myself sharing the recipe with anyone who asked. I always made sure to tell them the story of how I had learned to make it, and how it had become a cherished part of our family tradition.

Now, as I sit in my kitchen, preparing a pot of Sancocho Soup for my own family, I can't help but think back on that day in the cooking competition. It was a turning point for me, a moment when I realized the power of food to bring people together and create lasting memories.

As I stir the pot and inhale the familiar aroma of yuca and plantains, I feel a sense of gratitude for the recipe that has been passed down through generations of my family. I know that one day, I will pass it on to my own grandchildren, along with the stories and memories that have made it so special to me.

And so, as I ladle steaming bowls of Sancocho Soup into waiting hands, I say a silent thank you to my grandmother for teaching me the art of cooking and for sharing with me the recipe that has brought so much joy and connection to our family. It is a gift that I will always treasure, and one that I will continue to pass on for years to come.