Brazilian recipe
Mandioca Soup (Sopa de mandioca)
This mandioca soup is a classic comfort dish, cherished for its rich, creamy base and hearty combination of savory smoked meats.
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Ingredients
100 g bacon, diced
2 links smoked calabresa sausage
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled mandioca
Water as needed
Cambuci pepper, diced
1 cup fresh green herbs (parsley and chives)
Dried oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 links smoked calabresa sausage
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled mandioca
Water as needed
Cambuci pepper, diced
1 cup fresh green herbs (parsley and chives)
Dried oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
You can find mandioca, calabresa, and paio sausages at local neighborhood markets or the specialized international sections of larger supermarkets. Fresh produce like garlic, onions, and herbs are widely available at local farmers' markets. Substitutes: If cambuci pepper is unavailable, you may use any mild green bell pepper as a substitute.
Preparation method
- Sauté the garlic and onion in a large pot.
- Add the bacon, the sliced paio, and the calabresa sausage.
- Stir well until all the meats are nicely browned and rendered.
- Incorporate the boiled mandioca.
- Cover the ingredients with water, ensuring it rises about two fingers above the mixture level.
- Season with the green herbs, diced cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a gentle boil.
- Crack the two whole eggs directly into the bubbling pot.
- Stir delicately to create wispy egg ribbons in the broth before serving.
Observations
This substantial soup is the perfect remedy for chilly weather. By blending cooked mandioca into a velvety consistency, you create a robust base that pairs beautifully with the depth of the smoked meats. It is a wholesome, filling, and incredibly straightforward meal to prepare for any occasion.
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