Sancocho VenezolanoMeat and Root-Vegetable Soup

Name: Sancocho Venezolano (Meat and Root-Vegetable Soup)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6
Cuisine: Venezuela
Ingredients: 700 g Beef Shank (cut into pieces); 900 g Whole Chicken (cut into pieces); 3500 ml Water; 200 g Onion (roughly chopped); 15 g Garlic (crushed); 2 pcs Plantain (peeled and cut into chunks); 500 g Potato (peeled and cut into chunks); 450 g Cassava Root (peeled and cut into chunks); 2 pcs Corn Cob (cut into rounds); 180 g Carrot (cut into thick slices); 120 g Celery (cut into pieces); 15 g Fresh Coriander (roughly chopped); 18 g Salt; 4 g Black Pepper

A Venezuelan-style sancocho with mixed meats, plantain, corn, and root vegetables. Ingredients vary by region and occasion.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

876kcal

Calories

60g

Protein

31g

Fat

89g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

700g
Beef Shank (cut into pieces)
0.9kg
Whole Chicken (cut into pieces)
3.5l
Water
200g
Onion (roughly chopped)
15g
Garlic (crushed)
2pcs
Plantain (peeled and cut into chunks)
500g
Potato (peeled and cut into chunks)
450g
Cassava Root (peeled and cut into chunks)
2pcs
Corn Cob (cut into rounds)
180g
Carrot (cut into thick slices)
120g
Celery (cut into pieces)
15g
Fresh Coriander (roughly chopped)
18g
Salt
4g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Place the beef shank, whole chicken, water, onion, garlic, salt, and black pepper in a large pot. Bring to a gentle simmer, skim the surface as needed, and cook until the chicken reaches 74°C (165°F) and the beef begins to soften.
02
Add the plantains, potato, cassava root, corn cobs, carrot, and celery. Continue simmering gently until the vegetables are tender, the cassava root is completely cooked, and the meats are fully cooked.
03
Taste the broth and adjust the seasoning if needed, then stir in the fresh coriander just before serving.
04
Serve the soup hot, making sure each bowl gets some broth, meat, and root vegetables.

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