Sancocho( Puerto Rican soup)


     This is one of those recipes your children don't want to lose it and your family will pass on generation through generation.
 Sancocho is the perfect meal for a cold and rainy day.

     Yesterday, when my daughter saw what I was cooking she asked me, did write down this recipe? I don't want to lose it! I told her that it was "in my mind" but I was going to write down for her.
 
     This was my Mom's recipe with a few small changes I have made through the years depending of the ingredients available. Every time I make this soup I am reminded of how my mother's soup used to taste.

      










    dessertsandgoodfood.blogspot.com


Ingredients:

1 pound beef cubes

  For the sofrito:

2 tablespoon extra virgin olive oil
1 small onion, small diced
1/4 cup small dice celery
1/4 cup small dice carrots
1 green pepper (see note)

 2 tablespoon cilantro, mince
1 large garlic clove, mince
black pepper to taste
1 beef or chicken bouillon
1 can tomato sauce  

 1/2 pond calabaza
1/2 pound yautía
1/2 pound ñame 
1/2 pound apio                                                    

2 green plantains

1 corn on the cob, cut in 1 inch thick round

1 large bowl 3/4 up fill of tap water  mixed with 1 tablespoon fine sea salt.

Peel the calabaza and cut into medium chunks, transfer to a bowl and set aside.

Peel the yautía and ñame, rinse and cut in medium chunks. Transfer to the bowl with salty water.

 Season your meat with salt and pepper and drizzle with 1 teaspoon of extra virgin olive oil. Mix to combine. 

In a large pot over medium high heat add 1 tablespoon of olive oil, add the meat and cook  for one minute stirring constantly. Transfer the meat to a bowl and set aside. 

Lower the heat to medium low, add 1 tablespoon olive oil and the onions to the pot and cook until transparent. Add the dice celery, carrots and green pepper and cook  stirring constantly
for about 2 minutes.

Add the cilantro, garlic, green pepper and chicken bouillon and cook stirring constantly for 1 minute.

Add the tomato sauce, mix well and cook the sofrito for 5 minutes.




Add the meat and mix well. Turn the heat to high and fill the pot halfway up with water. Stir and bring to a boil.

 Lower the heat to medium add the calabaza, yautía, apio and ñame and cook for about 1 hour stirring from time to time.

 Meanwhile make the bolitas de platano. Peel and shred the plantains. Mix with a 1/4 teaspoon fine sea salt and 1 teaspoon extra virgin olive oil. Take about a tablespoon of the plantain dough a shape like a ball. Add to the pot 10 minutes prior to the end of the cooking time.


                                Add the corn 3 minutes prior to the end of the cooking time.
                                                                 Serve hot.  

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