Brazilian recipe
Cassava Soup (Sopa de mandioca)
This traditional Brazilian soup is celebrated for its deep, comforting flavor and its wholesome, hearty texture.
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Ingredients
100 g bacon, diced
2 links smoked linguiça calabresa
1 paio
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions (cheiro verde)
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
2 links smoked linguiça calabresa
1 paio
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions (cheiro verde)
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
Where to find ingredients
Find fresh cassava and local smoked sausages such as linguiça calabresa or paio at municipal markets or local butcher shops. If fresh cassava is unavailable, frozen cassava can be used as a convenient substitute found in the freezer section of larger supermarkets.
Preparation method
- Sauté the garlic and onion in a pot.
- Add the bacon, the paio, and the linguiça.
- Stir well until all ingredients are browned and fragrant.
- Add the boiled cassava to the pot.
- Pour in enough water to cover the ingredients, leaving about two fingers of clearance above the mixture level.
- Stir in 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 ribbons within the broth before serving.
Observations
This substantial soup is the perfect choice for cooler days. The combination of tender boiled cassava with smoky cured meats creates a rich, creamy base, resulting in a meal that is as practical as it is satisfying.
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