Rating:
★★★★★ 2 votes5
Comments:
Ingredients
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5 lbchuck roast, whole
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2onions, coarsely chopped
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2 can(s)whole tomatoes, diced
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1 can(s)tomato sauce, 15 ounces
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1bay leaf, optional
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1 tspground cumin
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1 tspwhole cloves
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2 tspallspice, whole
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1 tspground cinnamon
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1 Tbspgarlic powder
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3 Tbspworcestershire sauce
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1/2 cketchup
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2 cred wine
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4 qtwater
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1cabbage head, quartered
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·salt to taste
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·pepper to taste
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4fresh mint sprigs
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1-2french bread loaves
How to Make Portuguese Sopas
- Use a 6-8 quart pot and fill 1/2 to 2/3 full.
- Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil.
- Put the whole spices into a tea ball and submurge in broth.
- Check meat and right before it starts to flake, remove from the pot and let cool.
- Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done.
- Should take 2-3 hours on a slow burner, but the meat is flavored better when cooked in a crockpot.
- The cabbage is added at the end and should be boiled until translucent, but not so it breaks up.
- The last thing to add before you turn off heat is mint.
- Serve Sopas over french bread slices.
About Portuguese Sopas
Course/Dish: Beef Soups
Other Tag: Quick & Easy
