Brazilian recipe
Cassava Soup with Bacon and Calabresa (Sopa de mandioca)
Sopa de mandioca is a comforting Brazilian classic, prized for its rich flavor and easy preparation.
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Ingredients
100 g bacon, cubed
2 links smoked calabresa sausage
1 paio sausage
1 onion, chopped
3 cloves garlic, chopped
2 kg cooked cassava
enough water
cambuci pepper, cubed
1 cup chopped spring onions and parsley
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, chopped
2 kg cooked cassava
enough water
cambuci pepper, cubed
1 cup chopped spring onions and parsley
oregano, to taste
salt, to taste
black pepper, to taste
2 whole eggs
Where to find ingredients
Look for the ingredients in the meat section, wet market stalls, produce section, and spice aisle. If needed, use cassava as a substitute for mandioca, but keep the original ingredient as the ideal choice.
Preparation method
- Brown the garlic and onion in a pot.
- Add the bacon, paio, and sausage.
- Mix well until everything is sautéed.
- Add the cooked cassava.
- Cover the ingredients with water, about two fingers above the level of the mixture.
- Add the spring onions and parsley, 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 the eggs form thin strands in the broth before serving.
Observations
This hearty soup is perfect for cooler days. The combination of cooked cassava with smoked sausages creates a rich, creamy base, making it a complete and very practical meal.
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