Prep 10 mins
Cook 8 hrs
This is a traditional Portuguese soup served in homes, and especially at the Holy Ghost Feast, a yearly celebration. I don't get to there any more, but at least I have the recipe! Some of the true afficionados use several kinds of beef, including liver. All ingredient amts are estimates, as are the number of servings.
- 3 lbs rump roast (size is an estimate)
- 2 (4 ounce) cans tomato sauce
- 2 cups red wine
- 3 -4 small white onions
- 3 -4 stalks celery & leaves
- 3 -4 cabbage leaves
- 1 head garlic
- 2 tablespoons pickling spices, tied in a cheesecloth
- water, to cover all
- salt and pepper
- fresh mint leaves (optional)
- Portuguese bread
- Combine everything and add enough water to cover all.
- Let cook slowly all day (at least 8 hours).
- Remove cheesecloth bag and discard.
- To serve, put the sliced meat and sauce(soupas) over sliced bread.
- Sprinkle with chopped mint if desired.
My two sisters were queens at the festas! Baby to Big Queen, and we marched in the parade as well, carrying flags or capes, in the summer heat! And it was all for soupas, linguica, fava beans, sweetbread, and the auction! This recipe is almost identical to the Portuguese hall recipe I have from my mom. Can't wait to try it, and soak the meat in wine overnight, haven't done that before.
this reminds me of the old days of the feastas. I soaked the meat in wine over night and I used french bread like in the day.... Yummy.............
I made this recipe for my family (half of us are portugese)this tasted exactly as i remember it at the portuguese halls. I added a pinch of mint at the end of cooking per my dad's request and that just enhanced the flavor. Wonderful !