“Sanconcho is down to earth meat and potato soup” (Anthony Bourdain). It is the ultimate comfort soup to me, it nourishes the soul, it can heal a broken heart, it keeps you warm on a cold winter day and it is the single greatest cure for a hangover.
Traditionally it is prepared over an open fire with at least 4 people contributing to its glory, but since not all of us can do that here’s a version you can prepare at home over your stove.
- 4 chicken drumsticks
- 4 chicken thighs
- 4 medium size pork cutlets
- 2 corn cobs cut in half
- 2 yuccas (cassava, tapioca) peeled and cut into medium size pieces
- 6 potatoes peeled and cut in half
- 4 stalks fresh coriander
- 1/4 cup chopped fresh coriander
- 1/2 small cabbage, separate the leaves
- 8 cups of water
- 2 chicken stock cubes
Ingredients for the Sofrito
- 2 tablespoons vegetable oil
- 1 cup coarsely chopped tomatoes
- 1 cup chopped spring onion
- 1 chicken stock cube
Method to put the Sancocho together
- Heat the oil in a large pot. Fry the sofrito mixture until it is cooked.
- Layer the sauce pan as follows, corn, yucca, pork, chicken and potatoes.
- Add the coriander stalks and chicken cubes.
- Add water until it covers all the ingredients.
- Cover the ingredients with the cabbage leaves. Then cover the pan with a lid.
- Bring the soup to the boil and then reduce the heat. Simmer until the potatoes are cooked. Approximately forty to fifty minutes.
- Taste the stock and season with salt if necessary.
- To serve the Sancocho in Colombia we plate the vegetables and the meats on separate dishes.
- The stock is served in soup bowls sprinkled with chopped coriander.
- Traditionally we serve this dish with white rice, avocado and AJI, Colombian salsa.
Method for the AJI, Colombian Salsa
- 2 tomatoes, seeded and diced into small cubes
- 4 spring onions, finely chopped
- 1/2 cup chopped coriander
- 2 tablespoons of white vinegar
- 1/2 cup water
- salt and pepper to taste
- 1 red chilli, optional, finely chopped
- Tabasco sauce
- Combine all the ingredients in small bowl. Test the mixture for flavour and let it sit for an hour for the flavours to combine.
- Add more salt and pepper and Tabasco sauce if necessary.
- Serve in a small bowl.
2 thoughts on “Sancocho, The Colombian Soup”
Sonia, esto se ve sabroso y delicioso.
Ricardo, Thank you for following my blog. This Soup is simply delicious and very easy to prepare!