Peruvian Beef and Vegetable Soup (Sancochado)
Sancochado Say it: san-koh-CHAH-doh
Sancochado is a hearty Peruvian boiled dinner, a clear, savory beef broth crowded with brisket, corn, yuca, potatoes, sweet potato, carrots, cabbage, green beans, and chickpeas. It is a homey lunch dish, often shared on Sundays or cooler days, and it is prized for its simple, deep flavor. The meat simmers until tender, the vegetables stay distinct, and lime and spicy ají brighten each bowl. It is satisfying rather than rich, with a clean beefy taste and plenty of texture.
Peruvian Beef and Vegetable Soup (Sancochado)
Sancochado
Pronounced san-koh-CHAH-doh
- Serves
- 6
- Prep
- 25 min
- Cook
- 2 hr 15 min
- Total
- 2 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the broth
For the vegetables
For serving
Method
Rinse the beef and bones under cold water. Put them in a large pot with the water, onion, garlic, salt, cumin, oregano, pepper, and bay leaves. Bring to a boil over high heat, then skim off the foam that rises.
Lower the heat and simmer, partially covered, for 1½ to 2 hours, until the beef is tender and a knife slips in easily. Skim occasionally and keep the broth at a gentle bubble rather than a hard boil.
Add the yuca and corn. Simmer for 15 minutes, until the yuca begins to soften at the edges but still holds its shape.
Add the potatoes, sweet potato, and carrots. Simmer for 10 to 15 minutes more, until they are nearly tender but not falling apart.
Add the cabbage wedges, green beans, and chickpeas. Simmer for 8 to 10 minutes, until the cabbage is tender and the green beans are bright and just cooked through.
Taste the broth and adjust the salt. Remove the bay leaves and bones before serving.
Ladle into deep bowls with some of each vegetable and the beef. Serve hot with lime wedges, ají amarillo paste, and chopped cilantro on the side.
Regional variants
Some homes add a handful of rice to the broth; others serve the broth and the meat and vegetables in separate bowls.
Cook's notes
- Keep the broth at a gentle simmer; a hard boil makes it cloudy and can toughen the beef.
- Cut the vegetables into similar large chunks so they cook evenly and remain distinct in the bowl.
- If yuca is hard to find, use extra potato or sweet potato; if using fresh chickpeas, cook them until tender before adding.
Serve with
Steamed white rice, lime wedges, and ají amarillo or rocoto paste.
Make ahead and storage
Cool, cover, and refrigerate for up to 3 days; reheat gently, adding a splash of water if the broth has thickened.
