Brazilian recipe
Cassava Soup (Sopa de mandioca)
This cassava soup is a classic staple of Brazilian home cooking, cherished for its hearty, comforting profile and straightforward preparation.
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Ingredients
100 g diced bacon
2 links smoked calabresa sausage
1 paio sausage
1 onion, chopped
3 garlic cloves, minced
2 kg cooked cassava (mandioca)
Water as needed
Cambuci pepper, diced
1 cup fresh green herbs (cheiro verde), chopped
Dried 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 (mandioca)
Water as needed
Cambuci pepper, diced
1 cup fresh green herbs (cheiro verde), chopped
Dried oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
You can find fresh cassava, bacon, and sausages at local markets or major supermarkets in the fresh produce and butchery sections. Calabresa and paio are traditional Brazilian smoked sausages; if unavailable, use a high-quality smoked pork sausage as a substitute. Fresh green herbs (cheiro verde) are typically a mix of parsley and scallions.
Preparation method
- Sauté the garlic and onion in a pot.
- Add the bacon, the paio, and the calabresa sausage.
- Stir well until all ingredients are nicely browned.
- Incorporate the cooked cassava.
- Cover the ingredients with water, ensuring it reaches about two fingers above the level of the mixture.
- Add the fresh green herbs, the diced 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 the eggs form delicate ribbons in the broth before serving.
Observations
This substantial, warming dish is the ideal choice for cooler days. By combining cooked cassava with savory smoked meats, you create a naturally creamy, rich base that turns this preparation into a satisfying and practical meal.
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