Portuguese Sopas

Recipe Rating:
 2 Ratings


5 lb chuck roast, whole
2 onions, coarsely chopped
2 can(s) whole tomatoes, diced
1 can(s) tomato sauce, 15 ounces
1 bay leaf, optional
1 tsp ground cumin
1 tsp whole cloves
2 tsp allspice, whole
1 tsp ground cinnamon
1 Tbsp garlic powder
3 Tbsp worcestershire sauce
1/2 c ketchup
2 c red wine
4 qt water
1 cabbage head, quartered
salt to taste
pepper to taste
4 fresh mint sprigs
1-2 french bread loaves

The Cook

Patty Lewis Recipe
Well Seasoned
Rehoboth, MA (pop. 34,726)
Member Since Jan 2010
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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 2-3 hours on a slow burner, but the meat is flavored better when cooked in a crockpot.
The cabbage is added at the end and should be boiled until translucent, but not so it breaks up.
The last thing to add before you turn off heat is mint.
Serve Sopas over french bread slices.

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user Beth M. BakinTime - Nov 29, 2011
Beth Mayhew [BakinTime] has shared this recipe with discussion group:
Portuguese favorites
user Lois Wills claydreamer - Jan 1, 2012
OMG.. I want to cry.. My dad and brother are gone now, but wish I had this recipe back a couple of years ago.. :) I can hardly wait to try. Brings back MANY memories as a child going to church and waiting in LONG LINES to get this! :)
user Critelli Linda oceapearl333 - Dec 18, 2012
I shared a photo of this recipe. View photo

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