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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% | |
Soupas - a Portuguese Feast Soup T-R-L
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
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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Browse similar recipes by category
- Course > Soups > Clear
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Number of Servings
- Occasion > Holiday/Event
- Occasion > Gifts
- Occasion > Brunch
- Occasion > To Go...
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
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.............
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 !
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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