Portuguese Holy Ghost Soup Sopas Do Espírito Santo Terce Recipes

PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)

Portuguese Sopas or Sopash Recipe - (3.6/5) image

Provided by UncleDick

Number Of Ingredients 17

Ingredients

5pounds5 pounds beef pot roast, cut into 3 pieces
4cloves4 cloves garlic
3(8-ounce) cans3 (8-ounce) cans tomato sauce
1/2cup1/2 cup coarsely chopped onion
1/2cup1/2 cup chopped parsley
55 celery stalks, chopped
1bottle1 bottle rose wine
10cups10 cups cold water
1teaspoon1 teaspoon black pepper
2tablespoon2 tablespoon salt
1tablespoon1 tablespoon ground allspice
1/2teaspoon1/2 teaspoon cumin seeds
44 bay leaves
1tablespoon1 tablespoon wine vinegar
1head1 head green cabbage, cored and quartered
11 loaf French bread, cut into 1-inch slices
2525 whole fresh mint leaves, with stem-essential

Steps:

Combine pot roast, garlic, tomato sauce, onion, parsley, celery, rosé, water, black pepper, salt, allspice, cumin, bay leaves, vinegar, and cabbage in a large pot Cover and simmer 6 hours. During last hour, uncover the pot. At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of the bread so each piece is touched by mint flavor. Ladle the hot sopas on top and eat immediately.

PORTUGUESE HOLY GHOST SOUP SOPAS DO ESPíRITO SANTO (TERCE

Portuguese Holy Ghost Soup Sopas Do Espírito Santo (Terce image

I usually make this for special holidays and events! This is a old recipe from some friends in the Azore Islands. My wife loves it and can't get enough.

Provided by Chief Teer

Categories Stocks

Time 2h30m

Yield 1 cup, 20 serving(s)

Number Of Ingredients 13

Ingredients

1 liter water (add some more as you see you need)
1 1/2 kg beef, Cut with some fat
1 kg beef bones with marrow
3 onions
3 garlic cloves
1 chicken
1 head white cabbage
400 g bread
9 potatoes
3 tablespoons butter
1/2 teaspoon salt
3 bay leaves
8 mint leaves

Steps:

Cook the meats in a large stock pot, adding the chicken last.
Add the cabbage, the potatoes.
Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
When is ready to go to the table put the meats on top and the rest of the gravy.

Nutrition Facts : Calories 715.2, Fat 59.1, SaturatedFat 24.4, Cholesterol 95.8, Sodium 227.1, Carbohydrate 31.2, Fiber 4, Sugar 3.8, Protein 14.7

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