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How To make Portuguese Sopas

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Ingredients
5
pound
chuck roast, whole
2
each
onions, chopped
2
each
tomatoes, whole, cans, diced
1
each
tomato sauce, 15 oz can
1
each
bay leaf (optional)
1
teaspoon
cumin, ground
1
teaspoon
cloves, whole
2
teaspoon
allspice, whole
1
teaspoon
cinnamon, ground
1
tablespoon
garlic powder
3
tablespoon
worcestershire sauce
1/2
cup
ketchup
2
cup
red wine
4
qt
water
1
each
cabbage head, quartered
1

salt, to taste
1

pepper, to taste
4
each
mint, fresh, sprigs or dried
1-2
each
french bread, loaves

Directions:
Use a 6-8 quart pot and fill 1/2 to 2/3 full. Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil. Put the whole spices into a tea ball and submurge in broth. Check meat and right before it starts to flake, remove from the pot and let cool. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done. Should take on a slow burner about 2 to 3 hours. Better flavor for the meat in the crockpot.
Cabbage and mint are the last things to be added. Cabbage should be boiled to translucent, but not so they break up. Last thing to add before you turn off heat is mint. Mint is the crowning touch and flavor. Mint is a must and adds such a wonderful flavor to the Soupas.
Serve Soupas over french bread slices, also have a buttered piece of bread too and enjoy!

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