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portuguese sopas

(2 ratings)
Plew avatar
Recipe by
Patty Lewis
@Plew
Rehoboth, MA
(2 ratings)

Ingredients For portuguese sopas

  • 5 lb
    chuck roast, whole
  • 4
    fresh mint sprigs
  • pepper to taste
  • salt to taste
  • 1
    cabbage head, quartered
  • 4 qt
    water
  • 2 c
    red wine
  • 1/2 c
    ketchup
  • 3 Tbsp
    worcestershire sauce
  • 1 Tbsp
    garlic powder
  • 1 tsp
    ground cinnamon
  • 2 tsp
    allspice, whole
  • 1 tsp
    whole cloves
  • 1 tsp
    ground cumin
  • 1
    bay leaf, optional
  • 1 can
    tomato sauce, 15 ounces
  • 2 can
    whole tomatoes, diced
  • 2
    onions, coarsely chopped
  • 1-2
    french bread loaves

How To Make portuguese sopas

  • 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.
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Categories & Tags for Portuguese Sopas:

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