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Sancocho Soup

Winter is coming to an end and I am mourning my soup recipes already, specially the ones from Colombia and Lebanon. While I did not find all the ingredients where I live—Pennsylvania—for this soup, I realized that with what I find, the flavor remains almost authentic.

Here my recipe of sancocho:


4 garlic cloves (smashed)

2 fresh corn (cut in smaller pieces)

2 spoons of dry onions

1 spoon of garlic in powder

2 spoons of black pepper

2 spoons of cumin

4 limes or lemons (squeezed)

1 cup carrots (cut in smaller pieces)

4 beef ribs (cut in smaller pieces)

1 whole chicken breast (cut in smaller pieces)

1 bush of cilantro (cut in smaller pieces)

1 small yuca root (peeled and cut in smaller pieces)

1 large potato Russel (peeled and cut in smaller pieces)

6 small yellow potatoes (peeled and cut in smaller pieces)


Add everything in the pressure cooker and let it cook for 30 minutes. Save half of the cilantro to garnish. And add lemon juice to the taste once is ready.

For the video, visit

Instagram: @skamerow

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