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portuguese sopas

my friend jonny introduced me to this wonderful portuguese dish by inviting me to the yearly celebration the fdes halls put on. it's a tradition to let people form anywhere come in and eat for free, because the saint the feast honors fed the poor. they cook up chunks of beef in a lovely tomatoey broth with savory spices and add a bit of mint. the whole thing is served with thick slices of delicious bread, think french bread cut on a bias, and the broth is spooned over the bread. delicious!

portuguese sopas


  1. 5 lbs chuck roast, whole
  2. 2 medium yellow onions, chopped
  3. 2 cans whole tomatoes, diced
  4. 1 15 oz can tomato sauce
  5. 1 large bay leaf,(optional)
  6. 1 tsp cumin, ground
  7. 1 tsp whole cloves
  8. 2 tsp allspice, whole
  9. 1 tsp cinnamon, ground
  10. 1 tbsp garlic powder
  11. 3 tbsp Worcestershire sauce
  12. 1/2 cup ketchup
  13. 2 cup red wine
  14. 4 qt water
  15. 1 large cabbage head, quartered
  16. Salt and pepper, to taste
  17. 4 fresh mint sprigs (or dried)
  18. 1 or 2 loaves of french bread


1. Use a pot that is 6 to 8 quarts and fill 1/2 to 2/3 full.
2. Put meat into pot of water and bring to a boil.
3. Also add while bringing to boil, chopped onions, cinnamon, sauces, catsup, wine and spices.
4. Put the whole spices into a tea ball and submerge in broth.
5. Check meat and right before it starts to flake, remove from the pot and let cool.
6. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done, about 2 to 3 hours on a slow burner. This gives better flavor for the meat in the crock pot.
7. Cabbage and mint are the last things to be added.
8. Cabbage should be boiled to translucent, but not so they break up.
9. Last thing to add before you turn off heat is mint. It is the crowning touch and adds a wonderful delicate flavor to the Soupas.

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