Portuguese Sopas or Sopash

By UncleDick

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!

Ingredients

• 5pounds5 pounds beef pot roast, cut into 3 pieces
• 4cloves4 cloves garlic
• 3(8-ounce) cans3 (8-ounce) cans tomato sauce
• 1/2cup1/2 cup coarsely chopped onion
• 1/2cup1/2 cup chopped parsley
• 55 celery stalks, chopped
• 1bottle1 bottle rose wine
• 10cups10 cups cold water
• 1teaspoon1 teaspoon black pepper
• 2tablespoon2 tablespoon salt
• 1tablespoon1 tablespoon ground allspice
• 1/2teaspoon1/2 teaspoon cumin seeds
• 44 bay leaves
• 1tablespoon1 tablespoon wine vinegar
• 1head1 head green cabbage, cored and quartered
• 11 loaf French bread, cut into 1-inch slices
• 2525 whole fresh mint leaves, with stem-essential

Preparation

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.