Portuguese Sopas Food
PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)
Provided by UncleDick
Number Of Ingredients 17
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
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 SPINACH & CHICKPEA SOUP (SOPA DE GRAO)
Another recipe adapted from Jean Anderson's "Food of Portugal." This hearty soup is from the Alentejo and can be dressed up with the inclusion of some garlicy sausage--chourico or linguica. I have taken a shortcut and use canned chickpeas and frozen chopped spinach, but using really good homemade chicken stock really makes a big flavor difference.
Provided by Chef Kate
Categories Spinach
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
- Add the potatoes and stir fry another 2 to 3 minutes.
- Add the herbs and allow them to meloow over low heat for about 12 minutes.
- Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
- If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
- Using an immersion blender, puree the soup until it is as smooth as you like.
- Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
- Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.
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