Portuguese Sopas

Patty Lewis


★★★★★ 2 votes


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5 lb
chuck roast, whole
onions, coarsely chopped
2 can(s)
whole tomatoes, diced
1 can(s)
tomato sauce, 15 ounces
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
2 c
red wine
4 qt
cabbage head, quartered
salt to taste
pepper to taste
fresh mint sprigs
french bread loaves

How to Make Portuguese Sopas


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

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About Portuguese Sopas

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

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