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Nutrition Facts
Serving Size 1 (315g) Recipe makes 8 servings The following items or measurements are not included below: 2 tablespoons pickling spices
Calories 422
Calories from Fat 187		(44%)
Amount Per Serving		%DV
	Total Fat 20.8g	32%
	Saturated Fat 8.2g	40%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 257mg		10%
Potassium 839mg		23%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 1.4g	5%
	Sugars 3.4g
Protein 36.6g		73%
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Soupas - a Portuguese Feast Soup T-R-L

Recipe #166006 | ½ day | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Nana Lee
Apr 27, 2006

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.

SERVES 8 -10 (change servings and units)

Ingredients

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

Directions

1
Combine everything and add enough water to cover all.
2
Let cook slowly all day (at least 8 hours).
3
Remove cheesecloth bag and discard.
4
To serve, put the sliced meat and sauce(soupas) over sliced bread.
5
Sprinkle with chopped mint if desired.

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Featured Reviews for This Recipe

From: Chef rockne

On Jul 12, 2009

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.

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From: Chef #1113804

On Feb 19, 2009

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.............

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From: Chef #367302

On Jan 2, 2009

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 !

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From: Chef #409237

On Dec 17, 2006

I think this recipe smelled just like the soupa at the Holy Ghost Feasts but there is one big key ingredient missing in this. I made it exactly as posted and halfway thru I ran out of liquid. I came across another recipe similar to this and it called for 10 cups of water. Shouldn't this one have more liquid? Other than that the flavor was there but the liquid was gone.

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