Portuguese Soup

Ingredients

• 3 pounds lean beef
• 1 onion, quartered
• ½ pound salt pork
• 2 quarts cold water
• ½ pound ham
• Salt
• 2 cups cooked barley
• 1 celery root
• 1 smoked beef sausage
• 1 cup green peas
• 1 cabbage heart
• 1 cup green beans
• 2 turnips
• 2 carrots
• Salt

Method

1. 1

   Cover beef, salt pork, ham, and onion with water.

2. 2

   Bring slowly to a boil and add a little salt.

3. 3

   Skim, and cook like any beef broth, for 3 hours or more.

4. 4

   Cover all ingredients with water and cook until tender.

5. 5

   Half an hour before the preceding meat and vegetable soups are ready, soak 2 slices bread, without crust, in broth from the beef pot.

6. 6

   Mash bread to paste, add 2 cups broth and cook with 6 mint leaves and a blade of mace until thick.

7. 7

   Remove mint and mace, and pour in bottom of a hot soup tureen.

8. 8

   Drain vegetables and save liquid.

9. 9

   Slice sausage, cut cabbage in portions, dice turnips, carrots, and celery root.

10. 10

    Lay the barley on top of the bread puree in the tureen.

11. 11

    Then lay in half the turnips, carrots, celery, beans and peas, followed by the sliced sausage and the rest of the vegetables, reserving the cabbage and squash for the top.

12. 12

    Skim fat from meat broth, mix with vegetable broth, and pour mixture of the two broths gently into tureen.

13. 13

    Lay beef on a platter and garnish with salt pork and ham, to be cut in portions and served with soup.

14. 14

    Serve a dish of tomato sauce on the side to be added to soup as desired.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 95. The excerpt below is the record exactly as published.

PORTUGUESE SOUP {Sopa a Portugueza) This soup is a meal in itself and is prepared in three distinct operations, as follows: (A) 3 pounds lean beef 1 onion, quartered l/2 pound salt pork 2 quarts cold water Vz pound ham Salt Cover beef, salt pork, ham, and onion with water. Bring slowly to a boil and add a little salt. Skim, and cook like any beef broth, for 3 hours or more. (B) 2 cups cooked barley 1 celery root 1 smoked beef sausage 1 cup green peas 1 cabbage heart 1 cup green beans 2 turnips 6 one-inch cubes yellow 2 carrots

Cook this with the app: pantry check, scaling, and the assistant.