portuguese sopas
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Sopas (pronounced soapish) is different depending on the region your family came from. I had a friend from Rhode Island that pronounced it soupish...her version was close, not exactly the same. This version is from the Azores, Terceria to be exact.
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yield
10 serving(s)
prep time
30 Min
cook time
3 Hr
method
Bake
Ingredients For portuguese sopas
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6 lbchuck roast, cut into 2" squares
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8 ozcan of tomato sauce
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1 tsponion salt
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1/2 tspcinnamon
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1/4 tspred pepper
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1 csauterne wine (white)
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1/4 cketchup
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1/4 tspgarlic powder
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1/4 tspblack pepper
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2 clovegarlic, smashed
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1 tspsalt
- SPICE BALL
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1/4 tspwhole cloves
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1/4 tspwhole cumin seeds
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3bay leaves
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2cinnamon sticks
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1/4 tspwhole allspice
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2heads of cabbage cut in 1/8ths
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mint leaves
How To Make portuguese sopas
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1Salt 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.
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2When 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.
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3Place mint on thickly sliced day-old French bread then dish out thick chunks of this flavorful stew on the bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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