Portuguese Sopas
Portuguese Sopas is a hearty beef and vegetable soup infused with spices, garlic, wine, and tomato flavors, perfect for comforting gatherings or family dinners.
Ingredients
- 4 lb. stewing beef, cut into chunks ⓘ
- 2 qt. water ⓘ
- 2 bay leaves
- 10 whole cloves ⓘ
- 10 whole allspice ⓘ
- 2 Tbsp. whole cumin seed ⓘ
- 2 cinnamon sticks or 1/2 tsp. cinnamon ⓘ
- 3 large garlic cloves, peeled and minced
- 1 small can tomato sauce ⓘ
- 1/2 tsp. salt
- 1 head cabbage, trimmed and cut into slim wedges ⓘ
- fresh mint leaves ⓘ
- 2 loaves day-old sweet French bread ⓘ
- 4 Tbsp. Worcestershire sauce ⓘ
- 1 c. red wine ⓘ
- 1/4 c. catsup ⓘ
- 1/4 c. tomato paste ⓘ
- 2 large onions, chopped ⓘ
Instructions
- Cook beef in 2 quarts water at a low boil for about 30 minutes, periodically skimming foam off the top.
- When all foam is removed, add spices (except salt), Worcestershire sauce, wine, catsup, tomato paste, tomato sauce, and onions.
- Simmer over low heat for 3 hours until the meat is almost done and the broth is thick.
- Add salt and cabbage, then simmer until the cabbage is cooked through, about an hour.
- Remove the stew from heat and cool slightly.
- Serve in a large bowl, pouring the stew over slices of toasted, day-old French bread.
- Garnish with fresh mint leaves.
Tips & Substitutions
For a richer flavor, consider using Jan'S Meat Stock instead of plain water. You can also substitute the stewing beef with lamb for a unique twist. If you prefer a milder spice profile, reduce the number of cloves and allspice. To enhance the broth, add a dash of soy sauce or a splash of vinegar. Toast the bread until golden brown for the best texture.
Serving Suggestions
Serve this hearty stew in deep bowls over slices of toasted day-old French bread for a filling meal. It pairs beautifully with a light side salad, like French Potato Salad(Topped With Edwards' Hickory Smoked Bacon!), to balance the richness. A glass of red wine complements the flavors nicely and enhances the dining experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the stew on the stove over low heat, stirring occasionally. You may need to add a little water or broth to loosen the consistency. The flavors will deepen overnight, making it even more delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Sopas contains roughly 1359 calories, with 57g protein, 190g carbohydrates, and 68g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (149% of the Daily Value). Note that it is relatively high in sodium, at 2526mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. After browning the meat, transfer it to the slow cooker with all the ingredients except cabbage. Cook on low for 6-8 hours. Add the cabbage in the last hour of cooking for best results.
What can I use instead of red wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or a mixture of grape juice and vinegar for a similar depth of flavor. This maintains the stew's richness without the alcohol.
How can I make this dish vegetarian?
To make a vegetarian version, replace the beef with hearty vegetables like mushrooms and eggplant. Use vegetable broth instead of water and wine, and add beans or lentils for protein. Adjust spices to enhance the flavors without meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).