Soupas A Portuguese Feast Soup T R L Food

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PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)



Portuguese Sopas or Sopash Recipe - (3.6/5) image

Provided by UncleDick

Number Of Ingredients 17

5pounds5 pounds beef pot roast, cut into 3 pieces
4cloves4 cloves garlic
3(8-ounce) cans3 (8-ounce) cans tomato sauce
1/2cup1/2 cup coarsely chopped onion
1/2cup1/2 cup chopped parsley
55 celery stalks, chopped
1bottle1 bottle rose wine
10cups10 cups cold water
1teaspoon1 teaspoon black pepper
2tablespoon2 tablespoon salt
1tablespoon1 tablespoon ground allspice
1/2teaspoon1/2 teaspoon cumin seeds
44 bay leaves
1tablespoon1 tablespoon wine vinegar
1head1 head green cabbage, cored and quartered
11 loaf French bread, cut into 1-inch slices
2525 whole fresh mint leaves, with stem-essential

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 SOUP



Portuguese Soup image

This is a great soup recipe. Very hearty and tasty

Provided by TXTEACH

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

¼ cup vegetable oil
2 cups chopped onion
1 pound smoked sausage, sliced
1 medium head cabbage, chopped
6 potatoes, peeled and cubed
2 (15 ounce) cans kidney beans
2 cups ketchup
1 (10.5 ounce) can beef consomme
2 ⅔ quarts water
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
½ cup vinegar

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.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 73.3 g, Cholesterol 36.9 mg, Fat 19.9 g, Fiber 11.9 g, Protein 20.7 g, SaturatedFat 5.6 g, Sodium 2126.9 mg, Sugar 21.5 g

PORTUGUESE SOPAS



Portuguese Sopas image

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

1 (3 pound) beef pot roast
1 onion, diced
1 cup fresh mint leaves
2 cloves garlic, minced, or more to taste
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 bay leaves, or more to taste
salt and ground black pepper to taste
water to cover
1 head cabbage, quartered, or more to taste

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

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

The best Portuguese soup made by my mother, Christina L. Pacheco

Provided by John J. Pacheco

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 8h

Yield 10

Number Of Ingredients 9

½ pound dried white pea beans
½ pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped
2 bunches kale - rinsed, dried and chopped
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Steps:

  • Soak beans in twice their volume of water 8 hours or overnight.
  • In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  • Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g

SOUPAS - A PORTUGUESE FEAST SOUP T-R-L



Soupas - a Portuguese Feast Soup T-R-L image

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

3 lbs rump roast (size is an estimate)
2 (4 ounce) cans tomato sauce
2 cups red wine
3 -4 small white onions
3 -4 stalks celery & leaves
3 -4 cabbage leaves
1 head garlic
2 tablespoons pickling spices, tied in a cheesecloth
water, to cover all
salt and pepper
fresh mint leaves (optional)
Portuguese bread

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 HOLY GHOST SOUP SOPAS DO ESPíRITO SANTO (TERCE



Portuguese Holy Ghost Soup Sopas Do Espírito Santo (Terce image

I usually make this for special holidays and events! This is a old recipe from some friends in the Azore Islands. My wife loves it and can't get enough.

Provided by Chief Teer

Categories     Stocks

Time 2h30m

Yield 1 cup, 20 serving(s)

Number Of Ingredients 13

1 liter water (add some more as you see you need)
1 1/2 kg beef, Cut with some fat
1 kg beef bones with marrow
3 onions
3 garlic cloves
1 chicken
1 head white cabbage
400 g bread
9 potatoes
3 tablespoons butter
1/2 teaspoon salt
3 bay leaves
8 mint leaves

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.

Nutrition Facts : Calories 715.2, Fat 59.1, SaturatedFat 24.4, Cholesterol 95.8, Sodium 227.1, Carbohydrate 31.2, Fiber 4, Sugar 3.8, Protein 14.7

GRANDMA'S PORTUGUESE SOUP



Grandma's Portuguese Soup image

Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily. It serves well alone or with a good bread.

Provided by Nate Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h45m

Yield 4

Number Of Ingredients 9

1 pound dried pinto beans
2 ham hocks
1 large onion, diced
water to cover
7 ounces linguica sausage (such as Silva®), sliced
1 small head cabbage - quartered, cored, and thinly sliced
1 large potato, cubed
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot and cover with water. Soak 8 hours to overnight.
  • Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
  • Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 104.9 g, Cholesterol 111.1 mg, Fat 41.6 g, Fiber 25.5 g, Protein 58.5 g, SaturatedFat 14.7 g, Sodium 1048.7 mg, Sugar 12.6 g

CHESTNUT SOUP



Chestnut Soup image

From portuguesecooking.com Traditional Portuguese chestnut soup is not pureed, but a light broth with rice and chestnuts. This recipe is pureed to make it a bit more elegant Prep time includes time to roast Chestnuts

Provided by Az B8990

Categories     Portuguese

Time 2h10m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

4 cups fresh chestnuts (see note below)
2 tablespoons olive oil
3 tablespoons butter
1 small onion, finely chopped
1 teaspoon paprika
1 large garlic clove, chopped
8 cups water or 8 cups vegetable broth
3 slices day-old portuguese or crusty european bread, thick slices with heavy crusts removed (about 2 cups cubed)
1 1/2 teaspoons coarse salt (to taste)
1/4 teaspoon white pepper (or to taste )
1/4 tablespoon finely chopped parsley or 1/4 tablespoon cilantro
1/2 cup light cream (optional)

Steps:

  • Preparing the Chestnuts - Roasting Method: Preheat oven to 400 degree F. Using a sharp paring knife, make a shallow horizontal cut into the chestnut meat, all around the chestnut. Repeat with each one. After slicing each chestnut, place them on an oven proof pan and roast until tender, about 30- to 40 minutes. Work as quickly as possible, it's easiest when they are still warm. Use a dish towel to hold each chestnut as you peel them so you don't burn your fingers. Remove the shell and brown papery skin underneath. Set aside and repeat with the remaining chestnuts.
  • Preparing the Chestnuts - Boiling Method: Place chestnuts in a pot, large enough to hold them, and cover them with water. Bring the water to a boil and reduce the heat to medium-low. Simmer for 20 minutes, or until tender. Peel as above. Remove them from the hot water only as you peel them, keeping the others warm. Set aside.
  • In a 4 quart pan, heat the olive oil with the butter and paprika. Add the onion and sauté it until it turns golden. Add the garlic and cook just until the garlic is aromatic.
  • Pour in the water or vegetable broth. Cover and bring to a boil over medium-high heat. Add the chestnuts and simmer for 10 minutes on medium-low. Remove six chestnuts from the pot and set aside. Season with salt and pepper.
  • Add the bread to the pot and allow the bread to absorb the broth and become mushy. Using a stick blender, puree the soup.
  • Pour the soup through a sieve, pressing it through. Return the soup to the pot and add the cilantro or parsley. Keep warm until serving. Just before serving, quickly stir in the cream.
  • Garnish each bowl with a whole or crumbled chestnut.
  • Variation: After straining the soup, return to the boil and add ¼ to 1/3 cup short -grain rice to the pot. Simmer 10 minutes, then continue as written.

Nutrition Facts : Calories 131.1, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 714.5, Carbohydrate 8, Fiber 0.6, Sugar 1.1, Protein 1.2

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