Sancocho Colombiano: Colombian Soup

Sancocho

Welcome to the Expat Hospital.  Wow…this past week has been, well, less than stellar.  It started with my daughter getting sick on Monday.  I got the virus on Thursday, one of my dogs got sick on Friday, then the other one last night.  The only person spared, at the moment, is my boyfriend Paolo.  Let’s see how that goes!

So, the only thing that I was actually hungry for, was my mom’s Sancocho.  Sancocho is a dish that has variations all over South America and the Caribbean.  It originates from Spain and the Canary Islands, from Cocido, which means cooked.  Sancocho means parboiled.  This soup, or stew as some would call it, is not only delicious, but is ridiculously nutritious.  And so easy.  All you need is a very very big pot, and some time to peel and dice.  And then you boil.  In my family, we add pumpkin, yuca, green plantain, carrots, corn, potatoes, onions, tomatoes, scallions, cilantro….and some chicken and beef.  It makes a crazy good soup.  And of course, I remember my dad telling me that it was Jewish Penicillin.  So……this is what we have eaten ALL WEEK LONG in the expat household.  Or at least, I have.

So, since it is flu season and all that, why not share my super easy, super delicious, super healthy recipe of my mom’s Sancocho?  I am sure you will like it, and will cook it up even when you aren’t feeling under the weather!

So here’s what you’re going to need:

(Sorry, have no idea how many it serves and the ingredients are approximated, use more or less, depending on taste!)

5 chicken legs or thighs, skinned

200 g pork or beef ribs

1 onion, quartered

4 scallions

2 tomatoes, quartered

2 carrots, sliced

1 potato, cut into cubes

1/2 yuca or malanga, peeled and cut into chunks

1 plantain, cut into chunks

1 large slice of pumpkin, peeled and cut into chunks

2 corn on the cob, cut into 4 pieces or 6 pieces

Cilantro, plus a tbsp of the leaves

1 tbsp vinegar (apple cider is best)

1 tsp Worcestershire sauce

salt and pepper to taste

Lime wedges, to serve

White rice, to go with if you want, in the soup or as a side

In a large stock pot, add all the ingredients up to the cilantro leaves (you want to add a couple of sprigs of cilantro).  Cover all of it with water and bring to a boil.

When the chicken is cooked and your vegetables are tender, add the vinegar, Worcestershire sauce and salt and pepper to taste.  Boil 5 minutes longer, and strain the broth into another pot.  Discard the scallions, tomatoes, onion, cilantro sprigs.  Return all the “eating” vegetables (carrots, potatoes, yuca, plantain, pumpkin and corn) plus the chicken and beef to the broth.

Serve in large bowls with a little bit of veggies and the meats for everyone.  Sprinkle with the cilantro and lime.  Eat while it’s hot, and sweat out that flu!

From my kitchen to yours,

Carla