Venezuelan Sancocho (Broth)

Jun 08, 2023June 8, 20230 12
Satisfy Your Taste Buds with Venezuelan Sancocho (Broth)
in Soup

Prep

30 min

Cook

3 hours and 15 min

Ready In

3 hours and 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 large veal shanks , with bone
3 potatoes , large
2 carrots , large
1 sprig cilantro
1 scallion top , whole
1 tomatoes , cut into eighths
1 onion , small , whole , and cut in half
3 garlic cloves , minced
6 corn cobs , cut into 1 to 2-inch thick slices
400 g pumpkin , diced large
350 g celeriac
350 g yucca root
1 slice red bell pepper , cut in half
1/2 green cabbage , roughly chopped
1 tablespoon rice ( optional )
2 tablespoons pasta ( optional )
1 egg , whole raw ( optional )
2 green plantains , cut each into 3 pieces ( optional )
1 1/2 teaspoons salt ( to taste )
3 liters water

Nutrision Information

Servings Per Recipe
8
Calories
350
Sugar
6g
Fat
16g
Sancocho is a traditional soup from Venezuela that is often served on special occasions and family gatherings. It is a hearty soup that is meant to be shared among loved ones. The soup is often made with what remains in the pantry or fridge, so the recipe varies from place to place. It is a comforting and flavorful meal that fills the belly and warms the heart. The preparation of the soup can take several hours, but the end result is worth the wait.

Instructions

1.Put the veal shanks, cilantro, scallion, tomatoes, and onion into a pot and fill with water. Add salt to taste. Bring to a boil, then reduce heat to medium-low and let simmer for 2-3 hours.
2.After 2-3 hours, remove the meat and set aside. Strain the broth and return it to the pot. Cut the meat into small pieces and add it back to the broth.
3.Cut the potatoes and carrots into bite-sized pieces and add them to the pot. Add the garlic, corn, pumpkin, celeriac, and yucca. Stir everything together and bring to a boil. Reduce heat to medium-low and let simmer for 45-60 minutes.
4.Add the red bell pepper, green cabbage, rice (optional), and pasta (optional). Let simmer for an additional 10-15 minutes. If desired, crack the egg whole into the soup and stir gently. Remove from heat.
5.Serve hot with the plantain pieces (optional) as garnish.

PROS

This dish is hearty and filling, perfect for a cold day.
The combination of vegetables and meat creates a flavorful and comforting soup.

It is a great way to use up leftover meats and vegetables.
The recipe is flexible, so you can adjust it to your liking.

CONS

This recipe requires a long cooking time, so it is not a quick meal to make.
Some of the ingredients may be difficult to find in certain areas.

It is a high-carb meal, so it may not be suitable for those on a low-carb diet.

HEALTH & BENEFITS

This soup is packed with nutrients and great for the immune system. The vegetables used in the recipe provide an abundance of vitamins and minerals. Yucca root is high in fiber and supports digestive health. Cabbage and cilantro are also great for digestion and can aid in reducing inflammation. The soup is low in fat and can be made with lean meats.

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