Portuguese Sopas

1
Patty Lewis

By
@Plew


Rating:

★★★★★ 2 votes

Comments:

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

How to Make Portuguese Sopas

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.

Printable Recipe Card

About Portuguese Sopas

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



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