One of the best known and emblematic soups in Peru is the sancochado. The origin of the sanctioning stands out for the arrival of the Spaniards who introduced different techniques and culinary recipes that over the years merged with the national recipes. One of them is the traditional sanctioning, this recipe is born from the traditional Timpu soup made of col, alpaca meat and tubers. On the other hand, there is the “Madrid cooked†soup made of chickpeas, vegetables, meat and sausage. This traditional dish was preparing for typical family lunches on Sundays. The sanctioning has as its main ingredient the meat of beef chest, we indicate that approximately 1-2 hours must be cooked. Do you have doubts about how to make sanco-browned? In recipes, we want to teach you to prepare this delicious Peruvian meat soup. Follow these steps and make a sanco -browed!
| 🚻 6 Diners | 🕘 3h | 🍵 Low Disturbance | 🤯 |
| Ingredients to make beef sanction: |
| 1 kilogram of beef peak chest ½ gram of white potato ½ medium purple onion 1 clove of garlic 1 nabo median 1 large carrot ½ col ½ kilogram of cassava 200 grams of frejol 1 poro 1 1 celery branch 250 grams of beans |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make beef sanction:
1. To start the recipe of sanction, first cut the purple onion and peel the garlic clutch.
2. The meat for Peruvian sanco-cocked is peak chest meat. Well, cut it into medium pieces. We point out that if you feel like cooking it, there is also the possibility, therefore, to your liking.
3. In a large preferably pot, add 3 liters of water, place the meat, onion and garlic. Cover and let cook over medium heat approximately 1-2 hours.
4. While the meat is cooked, start with vegetables. Cut the pore into large cylinders and also cut the celery.
5. Remove the skin from the carrot using a peel and cut it into thick canes.
6. Take the same steps you have made with the carrot but now with the turnip. Peel the potato and reserve. Cut the corn into thick slices. In the case of cassava, it is necessary to peel it and then carefully cut it in half.
7. It is recommended that beans are hydrated the night before, if you could not do it, you could add boiling water and let stand approximately 1 hour.
8. Peel beans very carefully and reserve them in a container.
9. cut the stem of the cabbage and cut it in half with the help of a knife.
10. When 2 hours spend, remove the onion and garlic from the bean background. Add the slices of corn, celery and pore. Let cook approximately 4-5 minutes.
11. Add the carrot, beans and turnip. Let cook for 6 minutes. There is almost almost the recipe of sancochado!
12. Add cassava and potatoes. He also adds a little salt.
13. Finally add the cabbage and beans. Let cook for 6 minutes.
14. serves the sancochado accompanied by Canchita Serrana, lemon into slices and rocoto. As you can see, this dish is consumed on the one hand the broth and on the other the ingredients, you can also mix everything if you prefer. To eat! What do you think of this Peruvian soup? Leave us in the comments your opinion.
