Portuguese Sopas

* Exported from MasterCook II *

Portuguese Sopas

Recipe By : Stephanie A. Dias
Serving Size : 8-10 Preparation Time :0:25
Categories : Crockpot Ethnic
Portuguese Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Lbs. Chuck Roast -- whole
2 Med. Yellow Onions -- chopped
2 Cans Whole Tomatoes -- diced
1 15 0Z. Can Tomato Sauce
1 Lg Bay Leaf -- optional
1 tsp Cumin -- ground
1 tsp Whole Cloves
2 Tsp. Allspice -- whole
1 Tsp. Cinnamon -- ground
1 Tbsp Garlic Powder
3 tbsp Worcestershire Sauce
1/2 c Ketsup
2 c Red Wine
4 qt Water
1 lg Cabbage Head -- quartered
Salt And Pepper -- to taste
4 Fresh Mint Sprigs (Or Dried)
1 Or 2 Loaves Of French Bread

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 submurge 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 Soupas.

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

Serve Soupas over french bread slice, also have a buttered piece of
bread too and enjoy!!!!