portuguese sopas
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.
No Image
prep time
30 Min
cook time
3 Hr
method
Bake
yield
10 serving(s)
Ingredients
- 6 pounds chuck roast, cut into 2" squares
- 8 ounces can of tomato sauce
- 1 teaspoon onion salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon red pepper
- 1 cup sauterne wine (white)
- 1/4 cup ketchup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cloves garlic, smashed
- 1 teaspoon salt
- SPICE BALL
- 1/4 teaspoon whole cloves
- 1/4 teaspoon whole cumin seeds
- 3 - bay leaves
- 2 - cinnamon sticks
- 1/4 teaspoon whole allspice
- 2 - heads of cabbage cut in 1/8ths
- - mint leaves
How To Make portuguese sopas
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes