Sopa Secca (Dry Soup)

Ingredients

• a good large piece of the shin of beef
• a couple of pigs' ears
• a bit of ham
• a nice juicy bit of meat
• a sliced sausage
• pepper and salt to taste

Method

1. 1

   Boil beef, ribs, pigs' ears, and bones for hours, skim, cool, and remove fat.

2. 2

   Add cleaned vegetables, chickens, ham, and sausage.

3. 3

   Cook, strain stock, add bread and herbs, boil, and serve browned.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 199. The excerpt below is the record exactly as published.

Sopa Secca (Dry Soup) Carne Cosida com Hortalica (Boiled Beef, Vegetables, etc.) Arroz do Forno (Savoury Rice) Pescada Cosida (Boiled Hake) Leitao assado Frangos assados na Grelha (Fillet of Pork in Garlic) (Stewed Fowls) Vitella assada (Roast Veal) Arroz doce Rabanadas Sonhos (Sweet Rice) (Bread Fritters) (Angel's Dreams) Caremelo Copardo (Caramel Cream) Salada de Alface e Queijo (Salad and Cheese) Fructa (Fruit) 502 PORTUGAL Sopa Secca. (Dry Soup.) Take a good large piece of the shin of beef, also ribs, a couple of pigs' ears, and any rough bones. Boil for several hours, skimming very carefully. Let it get cold, and remove the fat. Put on again with some cleaned vegetables of all kinds, a couple of chickens, a bit of ham, and a nice juicy bit of meat cut in pieces, a sliced sausage, and pepper and salt to taste

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