Brazilian recipe
Mandioca Soup with Smoked Sausage (Sopa de mandioca)
A hearty and comforting Brazilian classic, this creamy mandioca soup is packed with the deep, smoky flavours of traditional cured sausages.
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Ingredients
100g bacon, diced
2 links smoked calabresa sausage
1 paio sausage
1 onion, finely chopped
3 garlic cloves, minced
2kg cooked mandioca
Water as needed
1 cambuci pepper, diced
1 cup fresh parsley and spring onions, 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, finely chopped
3 garlic cloves, minced
2kg cooked mandioca
Water as needed
1 cambuci pepper, diced
1 cup fresh parsley and spring onions, chopped
Dried oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
You can find mandioca (often labelled as cassava or yuca) in the fresh produce or freezer aisles of major supermarkets. Smoked sausages like calabresa and paio are specialty items; look for them in the deli or cured meats section of butcher shops. If unavailable, high-quality smoked chorizo or similar firm, dry-cured sausages serve as suitable substitutes.
Preparation method
- Sauté the garlic and onion in a large pot until fragrant and translucent.
- Add the bacon, paio, and calabresa to the pot.
- Stir continuously until the meats are well-browned and their fats have rendered.
- Fold in the cooked mandioca.
- Pour enough water into the pot to cover the ingredients, ensuring the liquid level sits about two fingers' width above the mixture.
- Season with the fresh parsley and spring onions, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a gentle boil.
- Crack the two eggs directly into the simmering broth.
- Gently stir the soup so the eggs incorporate into the broth to form delicate ribbons before serving.
Observations
This robust soup is an ideal choice for chillier days, offering a truly nourishing experience. The foundation of the dish relies on cooked mandioca (cassava), which transforms into a velvety, rich broth when prepared properly. Complemented by the saltiness of bacon and the aromatic punch of smoked calabresa and paio, this is an effortless yet incredibly filling meal that brings authentic comfort to the table.
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