Brazilian recipe
Cassava Soup (Sopa de mandioca)
This hearty cassava soup is a staple of traditional home cooking, prized for its comforting flavor and nourishing texture.
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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 cooked cassava
Water as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions, chopped
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 cooked cassava
Water as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions, chopped
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
Find fresh cassava and smoked sausages at local produce markets or butcher shops. If Calabresa or Paio are unavailable, use a high-quality smoked pork sausage as a substitute.
Preparation method
- Brown the garlic and onion in a large pot.
- Add the bacon, paio, and calabresa sausage.
- Mix well until everything is sautéed.
- Add the cooked cassava.
- Cover the ingredients with water, ensuring the liquid level is about two fingers above the mixture.
- Add the fresh parsley and scallions, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a boil.
- Crack the two eggs directly into the pot.
- Stir gently so the eggs form ribbons in the broth before serving.
Observations
This substantial soup is perfect for cooler days. The combination of cooked cassava with smoked sausages creates a rich and creamy base, resulting in a complete and very practical meal.
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