Sancochado Recipe

In cold weather in our beloved Peru, a tasty parboiled, an extremely delicious and traditional soup of the Lima culture, considered one of the most consumed and known in the entire Peruvian nation.

This delicious dish is essential for typical lunches on a rainy day and why not, for eat as a family for dinner on a chilly night. Likewise, it is special to serve the sick and to strengthen tourists and those close to the hills of the country.

We owe all its flavor thanks to the arrival of the Europeans and the obtaining of new culinary techniques to the national recipes of the Peru, since they were making fantastic fusions of flavors, thus giving birth to different types of preparations and new formulas for the dishes we know today, one of these was the parboiled, this is a derivation of a super traditional soup from Madrid, made with cabbage, alpaca meat and different types of tubers. 

Sancochado Recipe

Ingredients

• 2 kg of beef brisket
• ½ kg of white potatoes
• ½ red onion
• 1 garlic clove
• 1 medium turnip
• 2 leeks
• 3 large carrots
• ½ cabbage or cabbage
• ½ kg of cassava
• 300 gr of bay beans already soaked
• ½ kg of corn (cobs)
• ½ kg of celery

Materials

• Cutting board
• well sharpened knives
• Pots
• Strainer
• Wooden spoon
• Ladle
• Dish towel
• Stove

Preparation

1. Start by taking the meat and chopping it into medium piecesNow, have a pot and cook the meat with plenty of water, let it cook for about an hour over low heat.
2. Meanwhile, take all the vegetables such as carrots, leeks and turnips and chop them into comparatively medium pieces and add them to the pot. Later, integrate the broad beans and beans to the same preparation.
3. Proceed to cut the cabbage into small pieces, the onion into large pieces as well as the potatoes and the cassava, add to the boiling broth and let cook for about 15 minutes.
4. The estimated time has passed check that all the vegetables are well cooked, and season with salt to taste. Promptly, make sure that each vegetable is ready to proceed to remove the meat and vegetables from the pot with the help of a strainer.
5. Already strained the broth you have to rectify if it was good salt and flavor, This is very important.
6. Take the corn (cobs) and cut them into medium pieces, cook them in water until soft, this to mix them later with the rest of the vegetables.
7. Serve the broth in a cup, take a ladle and place two reasonable tablespoons of vegetables next to two or more pieces of meat in the center of the plate, sprinkle cilantro with chopped parsley, and ready, to enjoy this delicious Peruvian soup.

Tips and recommendations

• If you don't want to use Beans, you can add sweet potato or any other type of legume to the preparation.
• Use fresh meat cuts that maintain a red color and with little fat. Because each strange characteristic that the protein possesses will add a different flavor to the preparation.
• This soup doesn't look bad with a side dish, so don't be shy about adding huacatay sauce, yellow chili cream, Creole sauce, or a traditional bread.
• To bring out the flavors, you can add a slice of pancetta or bacon previously fried and chopped into small pieces.

Nutritional contribution

Taking into account the validity and quality of the ingredients of this delicious soup from Lima, we have to understand the contributions and benefits that brings us the same, each portion of this dish contains a high value in fats, carbohydrates and proteins, each with an estimated value of, 13,75g fat per portion, 34,42g carbohydrates y 36,11g of protein, without counting the 399kcal that each serving contains, a very complete and nutritious dish, for any family lunch.

History of Sancochado in Peru

If we had to talk about a dish that has been around for years Peru and therefore has had great popularity in the nation, of course we have to talk about the parboiled, this soup began to develop in the course of the nineteenth century, taking a bit of traditional European culture, and the same customs that lay in the Peruvian culture of that time.

This theory maintains that the soup is a derivation of the Time, which dates back to pre-Hispanic times, which is considered an Andean broth based on cabbage, which has a mixture of various legumes, alpaca meat and tubers, these same flavors were fused together with another dish that in itself, was completely European, called Madrid stew, This is one of the most representative dishes of Spanish cuisine, its main protagonist being nothing more and nothing less than the chickpea, accompanied by a variety of vegetables, some meat and its respective sausage.

Previously, Sancochado was consumed only by the lower classes of the country, It is very important to emphasize that it was not the aristocrats of the time who embarked on the conquest of our American lands. The origin of this characteristic Madrid dish is Jewish, according to the historian Claudia Rodén, originates from the adafina, this soup used to be traditionally cooked over low heat on a Friday night, so that on the Sabbat, (Saturday) one could rest completely and not light a fire since that day was prohibited.

at a place called the city of kings Both saucers were merged to become one, it is the same one that we know today as ours. parboiled, a culinary delight that tastes of mestizo culture; It should be noted that one of the first historical references we have regarding this stew is from the book peruvian traditions, of the author Ricardo Palma, he gives a very accurate statement about the dish, he writes that the Sancochado was “the saint who had the most devotees”, In other words, Peruvians would be faithful lovers of this soup, which would accompany them forever in their culinary tradition.