Portuguese Sopas

⁽¹⁾

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

3 minutes Prep: 30 minutes Cook: 3 minutes

1252 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

5	pounds	beef chuck roast	whole
2	each	onions	chopped
2	each	tomatoes	whole, cans, diced
1	each	tomato sauce	15 oz can
1	each	bay leaf	optional
1	teaspoon	cumin	ground
1	teaspoon	cloves	whole
2	teaspoons	allspice	whole
1	teaspoon	cinnamon	ground
1	tablespoon	garlic powder
3	tablespoons	worcestershire sauce
1/2	cup	ketchup
2	cups	red wine
4	quarts	water
1	each	cabbage	ead, quartered
1	x	salt	to taste
1	x	black pepper	to taste
4	each	mint	fresh, sprigs or dried
1-2	each	bread, french	loaves

Directions

Use a large stock pot and fill to about one gallon.

Add meat, chopped onions, cinnamon, sauces, ketchup, wine and spices. Bring to a boil.

Add the whole spices via 'bouqet garni'. (eg. tie in a cheeseclosth, use a tea ball, etc.)

Check meat frequently. Remove from heat before it begins to flake apart.

Let cool. Cut meat into bite sized pieces.

Add cabbage and simmer for 2 to 3 hours and remove from heat.

Add the mint.

Serve Sopas over french bread slices.

Reviews

Ive made this quite a few times, my hubby is portuguese and he loves it! good stuff!
over 6 years ago by sherrykeekay

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 638g

Amount per Serving

Calories 1252 53% of calories from fat

	% Daily Value*
Total Fat 73.0g	113%
Saturated Fat 29.0g	145%
Trans Fat 0.0g
Cholesterol 299mg	100%
Sodium 535mg	22%
Total Carbohydrate 26.0g	9%
Dietary Fiber 7.0g	26%
Sugars 15.0g
Protein 118.0g	236%

Vitamin A	23%		Vitamin C	124%
Calcium	18%		Iron	70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Preserves

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...