Portuguese Sopas Or Sopash Recipe 365 Food

SOUPAS - A PORTUGUESE FEAST SOUP T-R-L

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.

PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)

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.

PORTUGUESE SOPAS

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.

PORTUGUESE SOPAS

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.