Brazilian recipe
Cassava Soup (Sopa de mandioca)
A hearty, comforting Brazilian soup featuring creamy cassava and a savory blend of smoked meats.
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Ingredients
100 g bacon, diced
2 links smoked calabresa sausage
1 paio sausage
1 onion, chopped
3 garlic cloves, minced
2 kg cooked cassava
Water as needed
Cambuci pepper, diced
1 cup chopped fresh herbs (parsley and green onions)
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 garlic cloves, minced
2 kg cooked cassava
Water as needed
Cambuci pepper, diced
1 cup chopped fresh herbs (parsley and green onions)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
Find fresh cassava, bacon, and sausages at local markets or supermarkets. If cambuci pepper is unavailable, substitute with mild bell pepper.
Preparation method
- Brown the garlic and onion in a pot.
- Add the bacon, paio, and calabresa sausage.
- Mix well until everything is sautéed.
- Add the cooked cassava.
- Cover the ingredients with water, ensuring it reaches about two fingers above the level of the mixture.
- Add the fresh herbs, cambuci pepper, oregano, salt, and black pepper.
- Let the soup come to a boil.
- Crack the two whole eggs directly into the pot.
- Stir gently so that the eggs form strands in the broth before serving.
Observations
This substantial soup is ideal for cooler days. The combination of cooked cassava with smoked sausages creates a rich, creamy base, resulting in a complete and very practical meal.
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