Brazilian recipe
Cassava Soup (Sopa de mandioca)
This hearty cassava soup is a Brazilian classic, cherished for its comforting flavor and straightforward preparation.
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Ingredients
100 g cubed 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 chopped fresh herbs (parsley and green onions)
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 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 bacon and standard sausages at local supermarkets. For the cassava (yuca), check the produce section of ethnic markets or local grocers. If fresh cambuci pepper is unavailable, mild bell pepper is a common substitute.
Preparation method
- Sauté the garlic and onion in a large pot.
- Add the bacon, paio, and calabresa sausage.
- Stir well until everything is thoroughly browned.
- Incorporate the cooked cassava.
- Cover the ingredients with water, ensuring the liquid level is about two fingers above 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, resulting in a practical and filling meal that brings warmth to any table.
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