Where Does the Limeño Sancochado Comes From?

If you ever wondered where the Sancochado Limeño comes from, you should know that Juan de Arona, in his Dictionary of Peruvians of 1884, argues the chupe was “the most popular of all the national stews after the sancochado”.

Where to eat Sancochado in Lima?

If you’re looking for a place to eat Sancochado, the most popular places that stand out are the Torito de Surco Viejo, the restaurant El Queirolo, in the Center of Lima, which has 4 decades offering this succulent dish. Both use the traditional ingredients that give it its characteristic flavour.

And finally, El Palacio del Sancochado, of the Cercado de Lima, some experts in the preparation of this soup, and unlike the previous ones, it is the restaurant of sancochado with the most trend in social networks and in Internet searches.

Beef, recommended breast pulp, without fat or bone.

Hard and solid vegetables such as turnip and carrot, which are complemented by cassava, choclo anshoe, which must throw away all its colour, cabbage crisp, celery and pore. These are the basic ingredients of sancochado.

And what will give the flavor to this dish is the kion, the onion, chickpea, rice and pepper.

Preparation

In a pot of boiling water, the meat, a handful of rice, another of chickpeas, garlic cloves, pepper and onions are deposited. It is boiled so that all ingredients release their flavor in the broth.

The herbs, celery, pore and a bouquet of herbs are then added. The potato is poured, purple sweet potato and shoe to add taste and color to the broth.

While in other separate pots the cassava, cabbage, choclos are hard boiled

After 3 hours of cooking, the sancochado is ready to serve. Traditionally it is served in a separate bowl as an accompaniment to the main course.

In addition, the sancochado can be accompanied by its Creole sauce, and creams such as ground roccoto, among others.

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