Brazilian recipe
Cassava Soup (Sopa de mandioca)
This classic cassava soup is a staple of Brazilian home cooking, prized for its comforting flavor and straightforward preparation.
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Ingredients
100 g bacon, diced
2 smoked calabresa sausage links
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg cooked cassava
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 smoked calabresa sausage links
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg cooked cassava
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
Find bacon, onions, and garlic at local grocery stores. Calabresa and paio sausages are specific Brazilian smoked meats; if unavailable, you may substitute them with other high-quality smoked sausages as a compromise, though the flavor will differ. Fresh cassava can be found in the produce or frozen sections of specialty markets.
Preparation method
- Sauté the garlic and onion in a pot.
- Add the bacon, paio, and calabresa sausage.
- Mix well until everything is thoroughly browned.
- Add the cooked cassava to the pot.
- Cover the ingredients with water, ensuring it reaches about two fingers above the level of the mixture.
- Stir in the green herbs, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a boil.
- Crack the two whole eggs directly into the pot.
- Gently stir so the eggs form ribbons in the broth before serving.
Observations
This hearty soup is an ideal choice for cooler days. The combination of cooked cassava with smoked sausages creates a rich, creamy base, resulting in a complete and highly practical meal.
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