Brazilian recipe
Hearty Manioc Root Soup (Sopa de mandioca)
This traditional Brazilian soup is celebrated for its comforting, earthy flavor and satisfying texture, making it a perfect meal for cooler days.
0.0 / 5 by 0 Reviews
Ingredients
100 g bacon, diced
2 links smoked linguiça calabresa
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled mandioca
Water, as needed
Cambuci pepper, diced
1 cup fresh green herbs (parsley and chives)
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
2 links smoked linguiça calabresa
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled mandioca
Water, as needed
Cambuci pepper, diced
1 cup fresh green herbs (parsley and chives)
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
Where to find ingredients
You can find mandioca, linguiça calabresa, and paio at specialty markets or international food sections. If unavailable, you may substitute the mandioca with parsnips or potatoes, though the texture will differ; smoked chorizo is an acceptable substitute for the sausages.
Preparation method
- Sauté the garlic and onion in a large pot.
- Add the bacon, paio, and linguiça to the pot.
- Stir well until all the meats are nicely browned.
- Fold in the cooked mandioca.
- Pour in enough water to cover the ingredients, leaving about two fingers' width of water above the mixture level.
- Season with the green herbs, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a boil.
- Crack the two whole eggs directly into the simmering soup.
- Stir gently so the eggs form delicate ribbons throughout the broth before serving.
Observations
This robust soup is a staple for when the weather turns brisk. The combination of tender cooked mandioca with savory smoked sausages creates a naturally thick and velvety base, resulting in a wholesome meal that is as simple to put together as it is rewarding to eat.
Ratings and comments