Portuguese Sopas Or Sopash Recipe 365
PORTUGUESE SOPAS
This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.
Provided by j clifton
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
- Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g
SOUPAS - A PORTUGUESE FEAST SOUP T-R-L
This is a traditional Portuguese soup served in homes, and especially at the Holy Ghost Feast, a yearly celebration. I don't get to there any more, but at least I have the recipe! Some of the true afficionados use several kinds of beef, including liver. All ingredient amts are estimates, as are the number of servings.
Provided by Nana Lee
Categories Clear Soup
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything and add enough water to cover all.
- Let cook slowly all day (at least 8 hours).
- Remove cheesecloth bag and discard.
- To serve, put the sliced meat and sauce(soupas) over sliced bread.
- Sprinkle with chopped mint if desired.
Nutrition Facts : Calories 422.3, Fat 20.8, SaturatedFat 8.2, Cholesterol 103.8, Sodium 257.8, Carbohydrate 9.7, Fiber 1.4, Sugar 3.4, Protein 36.6
PORTUGUESE SOPAS
Sopas (pronounced soapish) is different depending on the region your family came from. I had a friend from Rhode Island that pronounced it soupish...her version was close, not exactly the same. This version is from the Azores, Terceria to be exact.
Provided by Linda C @pottstikr
Categories Beef
Number Of Ingredients 19
Steps:
- Salt and pepper the meat. Mix tomato sauce, wine and spices and pour over meat. Put spiceball in pan with meat. Cover roasting pan. Bake until meat is tender on low heat, approx 2-3 hours.
- When meat is almost done, add water to make juice as needed. Add cabbage, cover and cook until cabbage is tender (pinch it, you don't want it mushy.
- Place mint on thickly sliced day-old French bread then dish out thick chunks of this flavorful stew on the bread.
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