Sopish Recipes

Steps:

• Combine pot roast, garlic, tomato sauce, onion, parsley, celery, rosé, water, black pepper, salt, allspice, cumin, bay leaves, vinegar, and cabbage in a large pot Cover and simmer 6 hours. During last hour, uncover the pot. At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of the bread so each piece is touched by mint flavor. Ladle the hot sopas on top and eat immediately.

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.

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.

Steps:

• In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
• Stir in vinegar and simmer 1 hour more. Add more water if needed.

Steps:

• **It is important that the French bread is day old (hard), as this helps to prevent it falling apart and becoming mush once the sopa is poured over it).** Cut meat into 3-by-3 inch pieces. Place whole spices - cumin, allspice and cloves - in a cloth bag. (Brand-new, white baby socks can be used as the cloth bag. Just put the spices in and tie the sock in a knot.) Boil meat with soup bones, onion, garlic, spices in cloth bag, wine, Worcestershire sauce and tomato sauce until meat is tender. Add cabbage wedges to pot and simmer for about 20 minutes. Skim fat from top of liquid. In bowl, place thick sliced day old French bread with mint on top. Over this, pour hot juice from pot. In a bowl, pour sopa over thick sliced bread. (Note: Worcestershire sauce is not used in all festa sopas; unlike this recipe, chicken base is used. These two differences make for more brothy-colored sopas, which is more like the sopas served in the Azores.)