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portuguese sopas

(2 RATINGS)
65 Pinches 1 Photo
Plew avatar
Rehoboth, MA
Updated on Jan 22, 2010
prep time
cook time
method ---
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Ingredients

  • 5 pounds chuck roast, whole
  • 2 - onions, coarsely chopped
  • 2 cans whole tomatoes, diced
  • 1 can tomato sauce, 15 ounces
  • 1 - bay leaf, optional
  • 1 teaspoon ground cumin
  • 1 teaspoon whole cloves
  • 2 teaspoons allspice, whole
  • 1 teaspoon ground cinnamon
  • 1 tablespoon garlic powder
  • 3 tablespoons worcestershire sauce
  • 1/2 cup ketchup
  • 2 cups red wine
  • 4 quarts water
  • 1 - cabbage head, quartered
  • - salt to taste
  • - pepper to taste
  • 4 - fresh mint sprigs
  • 1-2 - french bread loaves

How To Make portuguese sopas

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

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