Portuguese Sopas

Patty Lewis Recipe

By Patty Lewis Plew


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
Janet Tharpe

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Directions Step-By-Step

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

Course/Dish: Beef Soups
Other Tag: Quick & Easy

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