Portuguese Sopas

Recipe By :Manuel Avila
Serving Size : 6

Preparation Time :0:25
Categories : Soups

Amount  Measure Ingredient
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3 3/4pounds chuck roast -- whole
1 1/2 medium yellow onions -- diced
1 1/2cans whole tomatoes -- diced
3/4 15 oz can tomato sauce
3/4 large bay leaf -- optional
3/4 teaspoon cumin -- ground
3/4 teaspoon whole cloves
1 1/2 teaspoons allspice -- whole
3/4 teaspoon cinnamon -- ground
3/4 tablespoon garlic powder
2 1/4 tablespoons Worcestershire sauce
3/8 cup ketchup
1 1/2 cups red wine
3 quarts water
3/4 large cabbage head -- quartered
fresh mint
1 1/2 loafs French bread -- sliced
salt to taste
pepper to taste

Preparation Method

Use a pot that is 6 to 8 quarts and fill 1/2 to 2/3 full. Put meat into pot of water and bring to a boil. Also add while bringing to boil, chopped onions, cinnamon, sauces, catsup, wine and spices. Put the whole spices into a tea ball and submerge in broth.

Check meat and right before it starts to flake, remove from the pot and let cool. Cut into bite size pieces while cabbage is cooking and return to the pot after the cabbage is done. Should take on a slow burner about 2 to 3 hours. Better flavor for the meat in the crock pot.

Cabbage and mint are the last things to be added. Cabbage should be boiled to translucent, but not so they break up. Last thing to add before you turn off heat is mint. Mint is the crowning touch and flavor. Mint is a must and adds such a wonderful flavor to the Sopas.

You can also do this in a Crock Pot!!!

Suggested Wine: Burgundy