Brazilian recipe
Cassava Soup (Sopa de mandioca)
This cassava soup is a classic Brazilian comfort dish, cherished for its rich, creamy texture and hearty ingredients.
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Ingredients
100 g diced bacon
2 smoked calabresa sausage links
1 paio sausage
1 chopped onion
3 minced garlic cloves
2 kg cooked cassava
Water as needed
Diced cambuci pepper
1 cup fresh herbs (cheiro verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 smoked calabresa sausage links
1 paio sausage
1 chopped onion
3 minced garlic cloves
2 kg cooked cassava
Water as needed
Diced cambuci pepper
1 cup fresh herbs (cheiro verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
Find fresh produce and meats at local markets or butchers. If unable to find calabresa or paio sausages, smoked kielbasa serves as a suitable substitute. If fresh cassava is unavailable, frozen cassava can be found in international food aisles.
Preparation method
- Sauté the garlic and onion in a pot.
- Add the bacon, paio, and calabresa sausage.
- Stir well until all ingredients are browned.
- 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.
- Bring the soup to a boil.
- Crack the two whole eggs directly into the pot.
- Stir gently so that the eggs form ribbons in the broth before serving.
Observations
This substantial soup is perfect for chilly days. The combination of cooked cassava with smoked sausages creates a rich and creamy base, making it a very practical and satisfying meal.
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