Soupas a Portuguese Feast Soup T R L
Indulge in the rich, comforting flavors of *Soupas a Portuguese Feast Soup T R L*, a traditional celebration of hearty ingredients and bold spices. This soul-warming soup combines tender beef chuck roast, smoky Portuguese chorizo, and vibrant green cabbage, all simmered in a savory broth infused with red wine, paprika, cinnamon, and allspice. The layers of flavor deepen with slow cooking, creating a dish that feels both rustic and luxurious. Served over crusty bread, which soaks up the aromatic broth, this soup is perfect for gathering around the table on a chilly evening. Finish with a sprinkle of fresh parsley for a bright, herby touch. With its authentic Portuguese flair and wholesome ingredients, this recipe is a nod to both tradition and pure comfort. Perfect for a family feast or memorable dinner, it’s a must-try for lovers of hearty, flavorful soups.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 pound chorizo sausage (Portuguese preferred)
- 10 cups water
- 1 cup red wine
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 medium green cabbage, cut into wedges
- 1 loaf crusty bread (such as Portuguese pops or French bread)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large stockpot or Dutch oven, add the beef chuck roast and chorizo sausage. Cover with water and red wine.
Bring the mixture to a boil over medium-high heat, skimming any foam that rises to the surface.
Reduce the heat to low and add the chopped onions, minced garlic, bay leaves, ground cinnamon, ground allspice, paprika, salt, and pepper. Stir well.
Cover the pot and let the soup simmer gently for about 2 hours, stirring occasionally to prevent sticking.
After 2 hours, remove the chorizo sausage from the pot, slice it into rounds, and return the slices to the soup.
Add the cabbage wedges into the pot and continue simmering for another hour or until the cabbage is tender.
Taste the broth and adjust the seasoning with more salt and pepper if needed.
To serve, place thick slices of crusty bread in bowls and ladle the hot soup over the bread, ensuring each bowl gets a mix of beef, chorizo, cabbage, and broth.
Garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
5903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.6 g | 471% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 14840 mg | 645% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 31.6 g | ||
| Protein | 318.5 g | 637% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 5373 mg | 114% | |
*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.
