Sopa Da Pedra Rock Soup
Savor the hearty charm of Sopa da Pedra, or Rock Soup, a traditional Portuguese dish brimming with rich, comforting flavors and a touch of folklore! This rustic soup combines tender red kidney beans, chouriço, morcela, and succulent pork shoulder with a medley of potatoes, carrots, and aromatic spices like paprika and garlic. Slow-simmered to perfection, this dish is not only a feast for the taste buds but also a cultural nod to the tale of resourcefulness and community. The optional addition of a thoroughly cleaned rock pays homage to its storied origins. Perfect for cozy gatherings, this nourishing soup is best served hot with crusty bread for dipping. Elevate your next meal with this cherished recipe that’s equal parts tradition and flavor!
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Recipe Information
Ingredients
- 250 grams dry red kidney beans
- 1 large chourico sausage
- 1 small morcela (blood sausage)
- 250 grams pork shoulder
- 150 grams bacon
- 3 medium potatoes
- 2 medium carrots
- 1 large white onion
- 3 units garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 1 unit bay leaf
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 liters water
- 1 clean rock (optional, for tradition)
Instructions
1. Soak the kidney beans overnight in a large bowl with plenty of water. Drain and rinse before cooking.
2. In a large pot, add the soaked beans, water, bay leaf, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for about 45 minutes, or until the beans are tender.
3. While the beans are cooking, prepare the meat and vegetables. Dice the pork shoulder and bacon into bite-sized pieces. Slice the chourico and morcela sausages. Peel and dice the potatoes, carrots, and onion. Mince the garlic.
4. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and paprika, cooking until the onion is translucent and fragrant (about 5 minutes).
5. Add the diced pork and bacon to the skillet, cooking until lightly browned, about 8-10 minutes.
6. Once the beans are tender, add the sautéed onion, garlic, pork, and bacon mixture to the pot. Also add the sliced sausages, diced potatoes, and carrots.
7. Season the soup with salt, black pepper, and additional paprika if desired. Let it simmer gently for another 40 minutes, stirring occasionally.
8. If using the traditional rock for fun and cultural tradition, ensure it has been thoroughly cleaned and sanitized. Add it to the pot during the final 10 minutes of cooking. (Remove the rock before serving.)
9. Once the vegetables are tender and the flavors have melded together, remove the bay leaf and stir in the chopped fresh parsley.
10. Serve the soup hot with crusty bread on the side. Enjoy the hearty and flavorful Sopa da Pedra!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 3.8 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
