Brazilian recipe
Brazilian Cassava Soup (Sopa de Mandioca)
This classic Brazilian comfort food is deeply satisfying, combining the creamy texture of cassava with smoky sausages for a hearty meal.
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Ingredients
100 g bacon, cubed
2 smoked calabresa sausages, sliced
1 paio (Brazilian smoked pork sausage), sliced
1 onion, finely chopped
3 garlic cloves, minced
2 kg boiled cassava, mashed or chopped
Water, as needed
1 cambuci pepper (or mild bell pepper), cubed
1 cup fresh parsley and chives, finely chopped
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
2 smoked calabresa sausages, sliced
1 paio (Brazilian smoked pork sausage), sliced
1 onion, finely chopped
3 garlic cloves, minced
2 kg boiled cassava, mashed or chopped
Water, as needed
1 cambuci pepper (or mild bell pepper), cubed
1 cup fresh parsley and chives, finely chopped
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
Where to find ingredients
Cassava (mandioca) can be found in the produce section of well-stocked international or African-Caribbean grocery shops, often sold as fresh roots or frozen chunks. For the sausages, look for high-quality smoked pork sausages in the deli or meat section; while traditional Brazilian paio and calabresa are ideal, you can use a good quality smoked chorizo or similar firm smoked sausage as a substitute. Fresh herbs like parsley and spring onions are readily available in any local market or supermarket. Cambuci pepper is quite specific to Brazil; if unavailable, a mild green bell pepper or a slightly piquant Italian frying pepper makes an excellent substitute to maintain the intended flavour profile.
Preparation method
- Sauté the onion and garlic in a large soup pot
- Add the bacon, the paio, and the calabresa sausages
- Stir well over medium heat until the meats are nicely browned and rendered
- Add the boiled cassava to the pot
- Pour in enough water to cover the ingredients, leaving about two fingers' width of water above the level of the mixture
- Stir in the chopped herbs, the cambuci pepper, oregano, salt, and black pepper
- Bring the soup to a gentle boil
- Crack the two whole eggs directly into the bubbling broth
- Give the soup a delicate stir so the eggs form thin ribbons in the broth before serving
Observations
This substantial soup is perfect for chilly evenings. The blend of slow-cooked cassava and savoury smoked meats creates a rich, velvety base that is as filling as it is easy to put together for a simple weeknight dinner.
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