Best 2 Venezuelan Sancocho Broth Recipes

Sancocho is a traditional Venezuelan broth dish that is hearty and packed with flavor. It is a popular dish for special occasions and holidays, and is often served as a main course or as a side dish. The broth is typically made with meat, vegetables, and seasonings, and can be customized to include different ingredients depending on the region of Venezuela. Common ingredients include beef, chicken, pork, chorizo, yuca, plantains, potatoes, onions, garlic, and cilantro. The broth is typically simmered for several hours, allowing the flavors to meld and develop. There are many different recipes for sancocho, each with its own unique spin on the classic dish. Some popular variations include sancocho de gallina (chicken sancocho), sancocho de res (beef sancocho), and sancocho de pescado (fish sancocho). No matter what recipe you choose, sancocho is sure to be a hit with your family and friends.

Let's cook with our recipes!

VENEZUELAN SANCOCHO (BROTH)

Venezuelan Sancocho (Broth) image

Now here is a real exotic plate of soup for you and the family, that makes up an entire meal. Have a plate of this for lunch, but I recommend you do so on a sunday, so you can spend all the day in bed. This is a typical Venezuelan dish, and if you're an OSSO BUCCO lover, you will really like this, since these famous veal shanks are one of the main ingredients! If you want, use spare ribs! If you like hot dishes, add all the peppers to your personal taste! Cooking is a wonderful art. That means recipes are guides, and this particular menu is very flexible. You can add or remove ingredients, and vary subjectively all the proportions at your whim, taste, and judgement.

Provided by John D.

Categories Lunch/Snacks

Time 1h30m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 20

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

Steps:

Prepare the vegetable first by dicing, seeding, and pealing.
clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water.
In a large 5 quart pan, start to cook the 4 beef shanks.
Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt.
Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies.
Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour.
By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last.
Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables.
TO SERVE: Put the broth in a separate serving dish.
Fill 1/2 of the individual soup plates with the broth. Cut the meat into large pieces and divide amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces.
Some people like their soup in one plate and the veggies in another one.

HEN SANCOCHO (BROTH)

Hen Sancocho (Broth) image

This is a typical Venezuelan sunday brunch dish. If you like hot dishes, add all the peppers to your personal taste! This recipe is very flexible. You can add or remove ingredients, and vary subjectively all the proportions at your whim, taste, and judgement.

Provided by John D.

Categories One Dish Meal

Time 1h10m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 chicken, cut into eighths, preferably an older hen, skinned, 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
4 corn cobs, cut into 1 to 2-inch thick slices
400 g pumpkin, diced large
350 g celeriac
350 g yucca root
1/2 red bell pepper, sliced in half
1/2 green cabbage, roughly chopped
1 tablespoon rice (optional)
2 tablespoons pasta (optional)
1 egg, whole, raw (optional)
1 green plantain, cut into 6 slices (optional)
1 1/2 teaspoons salt (to taste)
3 liters water

Steps:

Prepare the vegetable first by dicing, seeding, and pealing. Clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water.
In a large 5 quart pan, start to cook the hen. If you are using a younger, more tender chicken, begin cooking process 15 minutes later. Start by cooking the hard vegetables first.
Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt.
Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies.
Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour.
By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last.
Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables.
TO SERVE: Put the broth in a separate serving dish.
Fill 1/2 of the individual soup plates with the broth. Divide the hen amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces.
Some persons like their soup and hen in one plate and the veggies in another one.

Nutrition Facts : Calories 589.6, Fat 23.8, SaturatedFat 6.8, Cholesterol 115, Sodium 802, Carbohydrate 60.4, Fiber 7.8, Sugar 9.1, Protein 34.8

Tips:

Use fresh, high-quality ingredients for the best flavor. Try to find a good butcher for the meat and a local market for the vegetables.
Don't be afraid to experiment with different cuts of meat. You can use beef, pork, or chicken, or a combination of all three.
Make sure to brown the meat well before adding it to the pot. This will help to develop the flavor.
Add plenty of vegetables to the pot. This will make the sancocho more nutritious and flavorful.
Season the broth well with salt, pepper, and cumin. You can also add other spices, such as oregano, garlic powder, or paprika, to taste.
Let the sancocho simmer for at least an hour, or longer, to allow the flavors to develop.
Serve the sancocho with a side of rice, avocado, and hot sauce.

Conclusion:

Sancocho is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover meat and vegetables. With a few simple ingredients and a little time, you can make a pot of sancocho that the whole family will enjoy. So next time you're looking for a comforting and flavorful soup, give sancocho a try.