Soupas A Portuguese Feast Soup T R L Recipes

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:

• 1. Use a 6-8 quart pot and fill 1/2 to 2/3 full.
• 2. Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil.
• 3. Put the whole spices into a tea ball and submurge in broth.
• 4. Check meat and right before it starts to flake, remove from the pot and let cool.
• 5. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done.
• 6. Should take 2-3 hours on a slow burner, but the meat is flavored better when cooked in a crockpot.
• 7. The cabbage is added at the end and should be boiled until translucent, but not so it breaks up.
• 8. The last thing to add before you turn off heat is mint.
• 9. Serve Sopas over french bread slices.

Steps:

• NOTE:.
• If you use thinner chops, use less than 1 Tbs per chop. Also, make sure there is enough water to cover them, using a deeper dish rather than a shallow one.
• Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water.
• Put meat back in and soak (in refrigerator) overnight.
• Rinse THOROUGHLY and cook.
• Oriental restaurants have been using this for years.
• They can offer cuts of lesser quality as prime pieces.

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:

• Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230F/105 to 110C).
• Remove from the heat.
• Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish.
• Beat the egg yolks and mix them with the remaining syrup.
• Bring to heat for one moment and stir, only to thicken, without allowing the yolks to curdle.
• Pour this custard over the slices, sprinkle with cinnamon and serve cold.
• Enjoy!

Steps:

• Cook the meats in a large stock pot, adding the chicken last.
• Add the cabbage, the potatoes.
• Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
• When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
• When is ready to go to the table put the meats on top and the rest of the gravy.

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.