SOUPAS - A PORTUGUESE FEAST SOUP T-R-L
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.
Provided by Nana Lee
Categories Clear Soup
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything and add enough water to cover all.
- Let cook slowly all day (at least 8 hours).
- Remove cheesecloth bag and discard.
- To serve, put the sliced meat and sauce(soupas) over sliced bread.
- Sprinkle with chopped mint if desired.
Nutrition Facts : Calories 422.3, Fat 20.8, SaturatedFat 8.2, Cholesterol 103.8, Sodium 257.8, Carbohydrate 9.7, Fiber 1.4, Sugar 3.4, Protein 36.6
PORTUGUESE SOPAS
Steps:
- 1. Use a 6-8 quart pot and fill 1/2 to 2/3 full.
- 2. Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil.
- 3. Put the whole spices into a tea ball and submurge in broth.
- 4. Check meat and right before it starts to flake, remove from the pot and let cool.
- 5. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done.
- 6. Should take 2-3 hours on a slow burner, but the meat is flavored better when cooked in a crockpot.
- 7. The cabbage is added at the end and should be boiled until translucent, but not so it breaks up.
- 8. The last thing to add before you turn off heat is mint.
- 9. Serve Sopas over french bread slices.
TENDER PORK CHOPS T-R-L
How To Get Tender Pork Chops (Chinese Method). This helps to tenderize chops for use in other recipes. Overnight soak is not included in times.
Provided by Nana Lee
Categories Pork
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- NOTE:.
- If you use thinner chops, use less than 1 Tbs per chop. Also, make sure there is enough water to cover them, using a deeper dish rather than a shallow one.
- Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water.
- Put meat back in and soak (in refrigerator) overnight.
- Rinse THOROUGHLY and cook.
- Oriental restaurants have been using this for years.
- They can offer cuts of lesser quality as prime pieces.
Nutrition Facts : Calories 224, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 3824.4, Protein 22.5
PORTUGUESE SOPAS
This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.
Provided by j clifton
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
- Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g
SOPA DOURADA (PORTUGUESE CHRISTMAS GOLDEN SOUP)
Golden soup is actually a Portuguese dessert served during the Christmas season in Portugal. This recipe is from "The Taste of Portugal" a great Portuguese cookbook by Edite Vieira.
Provided by - Carla -
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230F/105 to 110C).
- Remove from the heat.
- Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish.
- Beat the egg yolks and mix them with the remaining syrup.
- Bring to heat for one moment and stir, only to thicken, without allowing the yolks to curdle.
- Pour this custard over the slices, sprinkle with cinnamon and serve cold.
- Enjoy!
PORTUGUESE HOLY GHOST SOUP SOPAS DO ESPíRITO SANTO (TERCE
I usually make this for special holidays and events! This is a old recipe from some friends in the Azore Islands. My wife loves it and can't get enough.
Provided by Chief Teer
Categories Stocks
Time 2h30m
Yield 1 cup, 20 serving(s)
Number Of Ingredients 13
Steps:
- Cook the meats in a large stock pot, adding the chicken last.
- Add the cabbage, the potatoes.
- Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
- When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
- When is ready to go to the table put the meats on top and the rest of the gravy.
Nutrition Facts : Calories 715.2, Fat 59.1, SaturatedFat 24.4, Cholesterol 95.8, Sodium 227.1, Carbohydrate 31.2, Fiber 4, Sugar 3.8, Protein 14.7
PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)
Provided by UncleDick
Number Of Ingredients 17
Steps:
- Combine pot roast, garlic, tomato sauce, onion, parsley, celery, rosé, water, black pepper, salt, allspice, cumin, bay leaves, vinegar, and cabbage in a large pot Cover and simmer 6 hours. During last hour, uncover the pot. At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of the bread so each piece is touched by mint flavor. Ladle the hot sopas on top and eat immediately.
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