Slovenian-Style Sancocho: Hearty Stew with a Slovenian Twist

Ingredients

In the Slovenian adaptation of Sancocho, sauerkraut is added to give the stew a tangy flavor and a hint of acidity. Additionally, Slovenian sausage is used instead of the traditional Canarian chorizo, adding a unique smokiness to the dish. The use of Slovenian potatoes further enhances the heartiness of the stew, making it a satisfying and comforting meal. We alse have the original recipe for Sancocho canario, so you can check it out.

• 500g (1.1 lb) beef or pork, cubed 500g (1.1 lb) beef or pork, cubed
• 2 Slovenian sausages, sliced 2 Slovenian sausages, sliced
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 Slovenian potatoes, peeled and diced 2 Slovenian potatoes, peeled and diced
• 1 cup sauerkraut 1 cup sauerkraut
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Crusty bread (for serving) Crusty bread (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef or pork cubes to the pot and brown them on all sides.
3. 3.
   Stir in the sliced Slovenian sausages, carrots, potatoes, sauerkraut, tomatoes, and red bell pepper.
4. 4.
   Sprinkle the paprika, dried thyme, bay leaf, salt, and pepper over the ingredients in the pot. Stir well to combine.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the stew before serving.
7. 7.
   Ladle the Slovenian-Style Sancocho into bowls, garnish with fresh parsley, and serve with crusty bread on the side.

Treat your ingredients with care...

• Slovenian sausages — Look for traditional Slovenian sausages, such as Kranjska klobasa, for an authentic flavor.
• Sauerkraut — Rinse the sauerkraut before adding it to the stew to reduce its acidity if desired.
• Slovenian potatoes — Choose waxy potatoes, such as Kifeljčar or Sante, as they hold their shape well during cooking.

Tips & Tricks

• For a richer flavor, you can brown the meat and sausages before adding the other ingredients.
• Adjust the seasoning according to your taste preferences. You can add more paprika or herbs if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Slovenian-Style Sancocho hot in bowls. Accompany it with slices of crusty bread for dipping into the flavorful broth.

Presentation advice

Garnish each bowl of Slovenian-Style Sancocho with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls to enhance the cozy and comforting feel of the dish.