A Spoonful of Sofrito: Quick and Easy Sancocho (Puerto Rican root veggie soup)!

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

Quick and Easy Sancocho 

(Puerto Rican root veggie soup)

Sofrito Lovers,

This weekend, I cooked a delicious, quick, and easy Sancocho (Puerto Rican Root Veggie soup) for my partner David.  He's been feeling under the weather and I thought a nice, nutritious, and yummy soup might lift his spirits and make him feel better. 

I used my recipe for a quick and simple sancocho.  It's quick and simple because I use Jamon de cocinar (smoked ham steak), Sachichon (cooked salami), or Chorizo (Spanish sausage) instead of the usual beef ribs, chicken parts, or pork pieces. 

     

Usually those meats have to be boiled for an hour or more, but with this recipe your sancocho is ready quicker.  I brown the jamon, sachicon, or chorizo, then add the rest of the ingredients and cook.  It really is quick and easy!

Below is my recipe for Sancocho; cook it, taste it, and ¡Buen Provecho!

Quick and Easy Sancocho

Ingredients:

2 or 3 small potatoes

1 or 2 platanos

1 medium chayote

Cilantro bundle

1 medium onion

2 medium sized carrots

2 ears of corn

1 piece of Yucca

1 piece of Yautia

1 piece of Calabasa

Jamon de cocinar, chorizo, or sachichon

Seasoning:

1 tsp black pepper

2 Tbsp sofrito

1 tsp of salt or adobo

1 packet of ham seasoning/cubito de jamon

4oz of tomato sauce

1 Packet of Sazon

2 tsp of powdered garlic

1 tsp of onion powder

½ tsp turmeric

1 tsp cumin

1 Tbsp of Oregano

1 Bay leaf

Directions:

Wash, peel, and chop all the veggies into medium to large chunks.

Brown the jamon/chorizo/sachichon in a large size caldero under medium high heat

until the oil and moisture are released.

Once the meat is brown, add the veggies, and enough water until the veggies are covered.

Turn the heat to high and add all the dry seasoning, the tomato sauce, and sofrito. 

Mix well. Taste for seasoning and use cubito de jamon and a few sprigs of cilantro.

Bring to a roaring boil, then cover, lower heat to medium-low, and let cook for 20 minutes.