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
SOPAS - (HOLY GHOST BRAISED BEEF )
Steps:
- Day before: 1. Place the roast in a non-reactive pot with tight fitting lid such as a Dutch oven. Pour the wine over and toss in the garlic, a pinch of crushed dried red pepper and the 1 bay leaf. Cover and marinate several hours or overnight, turning the meat over occasionally. Next Day: 1. Stir in the water and toss in the onion slices. Mix the tomatoes and ketchup with the tomato paste into the pan. 2. Place the cinnamon stick, cloves, Jamaican allspice, cumin and remaining bay leaves in a square of cheese cloth. Tie it up with a piece of kitchen string.and place in the pot. Sprinkle the salt over. 3. Make sure liquid comes half-way up the side of the roast. If not, add additional wine and water in equal parts. 4. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and turning the meat occasionally, simmer until the meat is falling-off -the- bone tender, about 3 hours. 5. To serve, remove the meat and pull it off the bone in pieces. Place a thick slice or two of bread in each soup plate topped with a mint leaf or two. Ladle a generous amount of broth over the bread to soften followed with topping it off with pieces of meat.
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