Brazilian recipe
Cassava Soup (Sopa de mandioca)
This hearty cassava soup is a classic Brazilian comfort dish, prized for its creamy texture and rich, savory flavors.
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Ingredients
100 g diced bacon
2 smoked calabresa sausage links
1 paio sausage
1 onion, chopped
3 garlic cloves, minced
2 kg cooked cassava
Water as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions (cheiro verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 smoked calabresa sausage links
1 paio sausage
1 onion, chopped
3 garlic cloves, minced
2 kg cooked cassava
Water as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions (cheiro verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
You can find bacon and standard smoked sausages at local butcher shops or supermarkets. Cassava (yuca/manioc) is often available in the produce section of large supermarkets or specialty markets; if unavailable, potatoes may be used as a structural substitute, though the texture will differ significantly. Cambuci pepper can be replaced by mild bell peppers if not found.
Preparation method
- Brown the garlic and onion in a pot.
- Add the bacon, paio, and calabresa sausage.
- Mix well until everything is sautéed.
- Add the cooked cassava.
- Cover the ingredients with water, ensuring it rises about two finger-widths above the mixture level.
- Add the fresh parsley and scallions, 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 strands in the broth before serving.
Observations
This substantial soup is ideal for colder 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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