sancocho matzo ball soup

sancocho matzo ball soup

The two ultimate comfort soups from both my worlds have come together to hug the heck out of me.

Developing this recipe was nothing short of WOW. “Wow” was the only sound I heard on the holiday table during Rosh Hashanah when sazón-seasoned matzo balls were ladled into piping hot bowls of sancocho, a hearty soup (sometimes stew) of meat and veggies from the Caribbean. Following my mom’s recipe but needing to cut down on some of the root vegetables to make space for the matzo balls, I’d say this is close enough to hers, which always has had a combination of oxtails and chicken. You can always play around with the proteins and veggies, but if mom doesn’t see yucca, pumpkin, sweet plantain and corn – then Imma get an earful. She has also added, when available, chayote and white yautia roots.

Feel free to use your favorite matzo ball recipe (and hey, add in some sazón and cilantro while you’re at it).

If using sofrito, I have a recipe for it here: mom’s small batch sofrito.

Sancocho Matzo Ball Soup

Prep Time 15 mins
Cook Time 2 hrs
Course Main Course, Soup
Cuisine Caribbean, Fusion, Jewish, Puerto Rican
Servings 8 or 10 people

Ingredients
  

for the soup

  • 1.5-2 lb oxtails (or beef, short ribs) seasoned with salt
  • 3 tbsp sofrito optional
  • 1/2 of a whole chicken bone-in
  • 1 head of garlic the top cut off to reveal cloves
  • 1/2 of a small Spanish onion
  • 2 celery stalks
  • 2 sprigs of thyme optional
  • 1 large bay leaf
  • 12 cup water or beef broth
  • 2 carrots sliced
  • 1 cup squash or pumpkin cut into chunks
  • 1 ear of corn cut into 2-inch pieces
  • 1 large yucca cut into chunks
  • 1 semi-sweet plantain sliced into 1-inch pieces
  • 1 large potato or yam cut into chunks

for the matzo balls (makes about 12 medium)

  • 1 cup matzo meal
  • 3 tbsp schmaltz or from oxtail
  • 1 cup hot broth (from soup)
  • 2 eggs beaten
  • 2 tspn sazón Organic, not Goya
  • 1/4 cup cilantro finely chopped
  • salt and pepper to taste

Instructions
 

for the sancocho

  • Brown the oxtails for a few minutes on both sides. Add in the celery, onion, garlic, bay leaf, sofrito if using. Continue to fry for about a minute then add in chicken, and water/broth. Bring to a light simmer, not to a boil.
  • Skim often, then reserve 3 TBSP of the chicken and oxtail's oil that sits on top of the broth. Use this for the matzo meal if you do not have chicken schmaltz.
  • After about an hour and half, discard the onion, celery, garlic, thyme and bay leaf. Set the chicken aside. When cool enough to handle, shred for serving.
  • Add in the yucca and carrots and cook for 30 minutes before adding in the rest of the vegetables. Simmer for about 15 minutes more.

for the matzo balls

  • In a medium bowl, add the matzo meal, schmaltz, hot broth, and seasonings. Mix them together and allow it to cool down slightly before stirring in the eggs and cilantro. Once thoroughly combined, allow it to sit for 30 minutes.
  • With wet hands, gently form the matzo balls and slip them into a pot of boiling water that was generously salted. Cook for about 10 minutes. Serve in a bowl of sancocho.

Notes

Make sure the oxtails you get have less fat on them than meat. You’ll be spooning fat out of the pot for days!
 
Keyword Comfort Food, Hearty Soup, Matzo Balls, Sazon, Sofrito
Sancocho Matzo Ball Soup by @cookonyournerve

sofrito pirozkhi

sofrito pirozkhi Jump to Recipe

My favorite Russian pirozhki couldn’t be more simple. I take a whole onion, couple of garlic cloves, a handful of dill, and blend them together til they reach a puréed consistency. I simmer ground beef with a bay leaf, the onion and dill mixture, generously adding salt and pepper. That’s it. That’s the flavor of them I recall from my grandmother’s kitchen. It didn’t take long for me to make the sofrito connection, which has the onion and garlic, but also sweet peppers, cilantro instead of dill, and spices. Grab the recipe for mom’s small batch sofrito and make these fluffy baked buns.

I was thinking about making a full-on pastelillo filling, but decided on the Russian’s less-is-more seasoned beef. But by all means, add some chopped pimiento-stuffed olives, small diced potato, raisins, more tomato paste or sauce, etc! You’ll just need less meat than this recipe calls for.

You may also fry them in batches, which is the only way I enjoyed them at Brighton Beach many moons ago, with the most fantastic oil dripping onto my bathing suit. Pero, nothing wrong with baked, either. Less standing by the pan, less oil-burns, less oil.

Note: this dough can be used for many other fillings, both savory and sweet. It can also be doubled (no need to double the yeast, just everything else). I’ll have dessert options posted soon. And meatless options!

Sofrito Pirozkhi

Prep Time 15 mins
Cook Time 30 mins
Proofing Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Appetizer, Bread, Main Course
Cuisine Caribbean, Fusion, Puerto Rican, Russian
Servings 10 buns

Ingredients
  

milk and yeast dough

  • 1/4 oz active dry yeast
  • 1/2 cup whole milk lukewarm
  • 1/2 tbsp sugar or honey
  • 4 tbsp unsalted butter softened
  • 2 egg yolks room temp
  • 1 tsp fine sea salt
  • 2 cups AP flour sifted
  • 1 egg lightly whisked, for egg wash

ground beef filling

  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1/4 cup sofrito see recipe link in intro
  • 3 tbsp tomato paste
  • 1/2 tbsp sazón organic, not Goya
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 3/4 cup water
  • salt & pepper to taste
  • 1/4 cup cilantro chopped

Instructions
 

ground beef filling

  • In a deep pan, heat olive oil. Add your beef, breaking it up with a slotted spoon while adding in your spices.
  • Move some of the browned beef aside so that a little of the oil pools to the corner. Directly into the oil, stir in the tomato paste and allow it to caramelize for a minute or so before mixing it into the beef. This will enhance the flavor.
  • Stir in sofrito. After a few minutes, pour in the water and let it simmer til most of the liquid evaporates, occasionally giving it a stir.
  • Add in the cilantro and let the meat cool to room temp before using.

yeasted dough

  • In a small bowl, sift your flour along with the salt and set aside.
  • In a large bowl, gently whisk together your milk, sugar, dry yeast and let stand for 10-15 minutes, or until very active.
  • Whisk in the butter and egg yolks, then slowly add in your flour, kneading as you go along for about 10 minutes. The dough is so supple and soft within a couple of minutes but I like to continue kneading for good measure.
  • Cover the bowl and allow it to double in size, about 2 hours.
  • Divide the dough into 2 oz pieces, about 8-10. Roll each into a disc and add 2-2 1/2 tbsp of the filling. Pinch the discs closed. On a baking sheet lined with parchment paper, place the buns seam-side down next to each other, giving them a tiny bit of room between each other.
  • Cover them with a clean tea towel and let them prove for 30 minutes.
  • Preheat oven to 400 degrees.
  • Brush the beaten egg on each and bake for 20-30 minutes, til they've browned.
Keyword Baked, Dough, Sazon, Snack, Sofrito