Brazilian recipe
Cassava Soup (Sopa de Mandioca)
This classic Brazilian cassava soup is a hearty, comforting dish that is easy to prepare and perfect for cold days.
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Ingredients
100 g bacon, diced
2 links smoked pork sausage (calabresa type)
1 paio sausage (or any smoked cured pork sausage)
1 onion, chopped
3 cloves garlic, minced
2 kg cassava, cooked
Water as needed
Cambuci pepper (or mild bell pepper), diced
1 cup fresh parsley and scallions, chopped
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 links smoked pork sausage (calabresa type)
1 paio sausage (or any smoked cured pork sausage)
1 onion, chopped
3 cloves garlic, minced
2 kg cassava, cooked
Water as needed
Cambuci pepper (or mild bell pepper), diced
1 cup fresh parsley and scallions, chopped
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
Cassava (often labeled as yuca or manioc), smoked sausages, and fresh produce can be found in the produce and meat sections of local supermarkets, international grocery stores, or specialty Latin American markets.
Preparation
- Sauté the garlic and onion in a large pot
- Add the bacon
- Add the paio and smoked sausage
- Stir well until everything is browned and flavorful
- Add the cooked cassava
- Cover the ingredients with water
- Ensure the water level is about two fingers above the mixture
- Add the fresh parsley and scallions
- Add the diced pepper
- Add the oregano
- Season with salt and black pepper
- Bring the soup to a boil
- Crack the two whole eggs directly into the pot
- Stir gently so the eggs form ribbons in the broth before serving
Notes
This substantial soup is perfect for chilly weather. The combination of tender boiled cassava with smoked sausages creates a rich and creamy base, resulting in a practical and filling meal.
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