Brazilian recipe
Cassava Root Soup (Sopa de mandioca)
This hearty cassava soup is a staple of Brazilian comfort food, cherished for its smooth, velvety texture and deep, smoky flavors.
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Ingredients
100 g bacon, diced
2 links smoked linguiça calabresa sausage
1 paio sausage
1 onion, finely chopped
3 garlic cloves, minced
2 kg boiled cassava
Water as needed
Cambuci pepper, diced
1 cup chopped fresh parsley and scallions (cheiro verde)
Dried oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 links smoked linguiça calabresa sausage
1 paio sausage
1 onion, finely chopped
3 garlic cloves, minced
2 kg boiled cassava
Water as needed
Cambuci pepper, diced
1 cup chopped fresh parsley and scallions (cheiro verde)
Dried oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
You can find cassava (often labeled as yuca or manioc) at local supermarkets or fresh produce markets in the root vegetable section. Smoked sausages like linguiça calabresa or paio are specialty items; if unavailable, use a high-quality smoked kielbasa or Spanish chorizo as a substitute.
Preparation method
- Sauté the garlic and onion in a large pot until golden.
- Add the bacon, paio, and linguiça to the pot.
- Stir well and cook until the meats are browned and flavorful.
- Incorporate the boiled cassava into the mixture.
- Pour in enough water to cover the ingredients, leaving about two fingers' width of water above the solid components.
- Season with the cheiro verde, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a boil over medium-high heat.
- Crack the two whole eggs directly into the simmering broth.
- Stir gently to create delicate egg ribbons throughout the soup before serving.
Observations
This filling soup is the ideal remedy for chilly evenings. The marriage of boiled cassava with savory smoked sausages and crispy bacon creates a remarkably rich base, resulting in a practical and satisfying meal that is both warming and nourishing.
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