Brazilian recipe
Cassava Soup (Sopa de mandioca)
Cassava soup is a classic Brazilian dish, prized for its comforting flavour and straightforward preparation.
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Ingredients
100 g bacon, diced
2 calabresa sausage links, smoked
1 paio sausage
1 onion, chopped
3 garlic cloves, chopped
2 kg cooked cassava
Water, as needed
Pimenta cambuci, diced
1 cup chopped fresh herbs
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
2 calabresa sausage links, smoked
1 paio sausage
1 onion, chopped
3 garlic cloves, chopped
2 kg cooked cassava
Water, as needed
Pimenta cambuci, diced
1 cup chopped fresh herbs
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
Where to find ingredients
Look for cassava in the fresh produce section, and for bacon, calabresa-style sausage, paio, and eggs at the butcher counter or chilled meats section. Garlic, onion, herbs, oregano, salt, and black pepper are usually found in the dry goods and produce aisles. If fresh pimenta cambuci is unavailable, a mild green pepper can be used as a substitute.
Preparation method
- Brown the garlic and onion in a pan
- Add the bacon, paio and sausage
- Mix well until everything is sautéed
- Add the cooked cassava
- Cover the ingredients with water, bringing it to about two fingers above the level of the mixture
- Add the fresh herbs, pimenta cambuci, oregano, salt and black pepper
- Let the soup come to a boil
- Crack the two whole eggs directly into the pan
- Stir gently so the eggs form ribbons in the broth before serving
Observations
This hearty soup is ideal for colder days. The combination of cooked cassava and smoked sausages creates a rich, creamy base, making it a filling and very practical meal.
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