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Portuguese Sopas
A Portuguese soup that ladeled over a thick slice of French Bread and sprinkled with fresh mint. Tomato based, it's flavored with the warm spices of cinnamon, cloves, and allspice. Ingredients
- 2- 3 lbs chuck roast w/bone
- 1 cup red wine
- 1 yellow onion, coarsely chopped
- 4 cloves garlic, smashed and finely chopped
- 32 oz can dices tomatoes
- 1/4 cup ketchup
- 2 Tablespoons tomato paste
- 2 teaspoons cumin
- 2 teaspoons allspice or 10 allspice berries
- 1 teaspoon cloves or 10 whole cloves
- 1 teaspoon black pepper
- 2 inch piece of cinnamon stick
- 2 bay leaves
- 1 cup red wine
- Coarse salt to taste
- 4-5 stems with leaves of fresh mint
- Thick sliced, day old French or Italian Bread (*see note)
Directions
- Put roast in a Dutch oven and fill with water until roast is 3/4 covered up the sides. If using whole spice, tie them up in a piece of cheese cloth or put into a tea strainer. Add all ingredients. Bring to a boil. Once boiling, reduce heat, cover and simmer for 3-4 hours or until meat easily shreds.
- To serve: Shred the beef right in the pan with all the juices. Slice crusty Italian or French bread and place in soup bowls. Place bruised mint leaves on top of the bread. Ladle the meat and broth over the bread. Garnish with fresh mint and enjoy.
- *Note:It is important that the bread is day old (hard), as this helps to prevent it falling apart and becoming mush once the sopa is poured over it.
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This receipe is very good made it yesterday. Only thing I did differently was to cook the cabbage after the meat was done and removed and placed in a warm oven. When the cabbage was tender the eating was on...
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