sancocho with cabbage“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.

sancocho sofrito pot 1

  • Layer the sauce pan as follows, corn, yucca, pork, chicken and potatoes.
  • Add the coriander stalks and chicken cubes.

sancocho meats and potatoes

  • Add water until it covers all the ingredients.

sancocho with the water

  • Cover the ingredients with the cabbage leaves.  Then cover the pan with a lid.

sancocho with cabbage

  • 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.

sancocho serve only potatoes

sancocho serve with meats and corn

sancocho serve

  • The stock is served in soup bowls sprinkled with chopped coriander.


  • Traditionally we serve this dish with white rice, avocado and AJI, Colombian salsa.

sancocho 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

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