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Azorean Holy Ghost Soup (Sopas) Recipe
Ingredients
4 lb. beef chuck, cut into 3 pieces
6 garlic cloves
1/2 cup coarsely chopped onion
1/2 cup chopped parsley
8 cups cold water
1 teaspoon pepper
1 tablespoon salt
1 teaspoon allspice
1/2 teaspoon cumin seeds
2 bay leaves
1 tablespoon wine vinegar
1 head green cabbage, cored and quartered
1 loaf Portuguese bread, cut into 1 inch slices
15 whole fresh mint leaves
Preparation
Combine all of the ingredients except the water, mint, cabbage, and bread in a large stock pot.
Now cover the ingredients with the 8 cups water. Let it boil for about an hour until the meat is tender.
Now add the cabbage to the pot.
Let the pot simmer on medium to low heat for about half an hour until the cabbage has been cooked.
Once the ingredients in the stock pot are done cooking, cover the bottom of large, shallow serving dish with the bread slices.
Lay the mint leaves on top of the bread slices.
Ladle the content from the stock pot equally on top of the bread and serve while hot.
Recipe Credit:
easyportugueserecipes.com
Photo Credit:
PingoDoce.pt
Preparation time
15 min
Cooking Time
1 h 30 min
Ready In
1 h 45 min
Level of Difficulty
Easy
Servings
6
Nutrition Facts
(Per Serving)
Calories
785
Fat
21g
Carbs
66g
Protein
81g
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