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Portuguese Sopas or Sopash


This recipe for Portuguese Sopas or Sopash is served at Yearly Portuguese Festa's (Portuguese Picnic) In Lincoln, California and is filled with the authentic Portuguese flavors of allspice, cumin seeds, and assorted spices to create the perfect meal of beef pot roast. This recipe is one of those low and slow recipes that will take a long time to make, but oh is it worth it!

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  • 5 pounds 5 pounds beef pot roast, cut into 3 pieces
  • 4 cloves 4 cloves garlic
  • 3 (8-ounce) cans 3 (8-ounce) cans tomato sauce
  • 1/2 cup 1/2 cup coarsely chopped onion
  • 1/2 cup 1/2 cup chopped parsley
  • 5 5 celery stalks, chopped
  • 1 bottle 1 bottle rose wine
  • 10 cups 10 cups cold water
  • 1 teaspoon 1 teaspoon black pepper
  • 2 tablespoon 2 tablespoon salt
  • 1 tablespoon 1 tablespoon ground allspice
  • 1/2 teaspoon 1/2 teaspoon cumin seeds
  • 4 4 bay leaves
  • 1 tablespoon 1 tablespoon wine vinegar
  • 1 head 1 head green cabbage, cored and quartered
  • 1 1 loaf French bread, cut into 1-inch slices
  • 25 25 whole fresh mint leaves, with stem-essential


Servings 8
Preparation time 20mins
Cooking time 740mins


Step 1

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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