Uncle Paul's Portuguese Sopas
Pronounced "Soup-Us". This has been in the family for at least 50
years
I'm aware of, and there were stories of Grandma Dias cooking it
before
that. Uncle Paul Dias gave this recipe to my mother, who gave it to
me. Also called soupas or sopa
Ingredients:
- Beef Chuck Roast, About 4 pounds, cut in 4-6 inch chunks or
slightly smaller
- Onion, 1 medium, diced
- Tomato Sauce, 1 small can, OR Las Palmas "Red Chile Sauce",
about a 16 ounce can. May also be labelled "Chile Colorado"
- Garlic, minced, 1 clove
- Mint Leaves, 1/4 cup fresh or dried. May also use spearmint
tea
- Cumin powder, 1 tablespoon
- Oregano, ground, 1 teaspoon
- Marjoram, ground, 1 teaspoon
- Salt, 1 1/2 tablespoon
- Cabbage, 2 heads, cut into quarters or eighths
- French Bread, sliced
Directions:
- Brown beef in oil in a large heavy pot (6-10 quarts)
- Add Onion, Las Palmas or tomato sauce, Garlic, Mint, Cumin,
Oregano, and Marjoram.
- Add water to cover, about 1-2 quarts or so.
- Bring to boil
- Add 1 head cabbage, salt, and water to completely cover
- Put cover on pot
- Simmer slowly about 2-4 hours, or until meat is tender and
falling apart
- Add second cabbage, and more water if needed to cover
ingredients
- Cook about another hour until cabbage is cooked, starting
to fall apart
- Your Sopas is done
- Put slices of day-old french bread, butter optional, on plate,
and
ladle sopas over it.
Serves about 6-8
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Joe Yetter, Jr.