Brazilian recipe
Cassava Soup (Sopa de mandioca)
This cassava soup is a classic Brazilian dish, prized for its comforting flavor profile and straightforward preparation.
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Ingredients
100 g bacon, diced
2 links smoked linguiça calabresa
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water as needed
Cambuci pepper, diced
1 cup chopped fresh parsley and green onions (cheiro-verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 links smoked linguiça calabresa
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water as needed
Cambuci pepper, diced
1 cup chopped fresh parsley and green onions (cheiro-verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
Find cassava (mandioca), linguiça calabresa, and paio in the international or Latin American food aisle of local supermarkets or at specialized butcher shops. Other ingredients can be sourced from any standard grocery store produce and pantry sections.
Preparation method
- Sauté the garlic and onion in a pot.
- Add the bacon, paio, and linguiça.
- Stir well until everything is browned.
- Add the boiled cassava.
- Cover the ingredients with water, ensuring it reaches about two fingers above the mixture level.
- Add the cheiro-verde, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a boil.
- Crack the two whole eggs directly into the pot.
- Stir gently so that the eggs form delicate ribbons in the broth before serving.
Observations
This hearty soup is perfect for chilly days. The combination of tender boiled cassava and smoky cured meats creates a rich, creamy base that makes for a satisfying and practical meal.
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