Portuguese Sopas

Recipe Rating:
 2 Ratings

Ingredients

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)
Plew
Member Since Jan 2010
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Directions

1
Use a 6-8 quart pot and fill 1/2 to 2/3 full.
2
Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil.
3
Put the whole spices into a tea ball and submurge in broth.
4
Check meat and right before it starts to flake, remove from the pot and let cool.
5
Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done.
6
Should take 2-3 hours on a slow burner, but the meat is flavored better when cooked in a crockpot.
7
The cabbage is added at the end and should be boiled until translucent, but not so it breaks up.
8
The last thing to add before you turn off heat is mint.
9
Serve Sopas over french bread slices.

About this Recipe

Comments

3 comments

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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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