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Authentic Portuguese Soup Recipe by Popular Demand

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Ingredients

Adjust Servings:
2 lbs flank steaks, quartered
1 lb pork ribs
8 ounces pork hock, chopped in one-inch pieces
1 lb morcela sausage (a portuguese sausage)
1 lb chourico sausage (the portuguese equivalent to chorizo)
8 ounces salpicao sausage (a portugese sausage)
8 ounces lean bacon, in one piece
12 cups water
1 teaspoon salt
1/2 teaspoon whole black peppercorn, crushed
2 onions, peeled and coarsely chopped
2 cloves garlic, chopped
2 sprigs fresh parsley
3 bay leaves
1/2 teaspoon whole cloves

Nutritional information

1032.5
Calories
696 g
Calories From Fat
77.4 g
Total Fat
27.3 g
Saturated Fat
200.1 mg
Cholesterol
1967.5 mg
Sodium
21.4 g
Carbs
3.7 g
Dietary Fiber
6.1 g
Sugars
59.7 g
Protein
851g
Serving Size

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Authentic Portuguese Soup Recipe by Popular Demand

Features:
    Cuisine:

    This is the wrong recipe. I submitted the right one.

    • 170 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Cozido, This Portuguese soup is posted by request; I’ve not made this recipe myself , This is the wrong recipe I submitted the right one


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    Steps

    1
    Done

    Put All the Meat (flank Steak Through to Bacon) Into a Large Stock Pot, Cover With the Water, and Bring to a Boil; Remove All Scum.

    2
    Done

    Add Salt, Peppercorns, Onions, Garlic, Parsley (2 Sprigs of Fresh Mint Can Be Substituted If You Wish), Bay Leaves and Cloves; Reduce the Heat to Medium-Low, Cover the Pot, and Simmer For About 90 Minutes; Test the Sausages After About 40 Minutes, However, and Remove Them (keep Them Warm) as Soon as They're Cooked.

    3
    Done

    Test the Remaining Meat During the Balance of the Cooking Time, as not All the Meat May Need the Full 90 Minutes of Cooking Time; Keep Meat Warm When Removing from the Pot.

    4
    Done

    Keep Removing Scum as Mixture Cooks, and Skim Off Any Visible Fat as Well.

    5
    Done

    When All the Meat Has Been Removed, Add the Sweet Potatoes, Turnip, Cabbage, Carrots and the Collard Green (if the Broth Has Reduced Down Too Much, Add Water to Ensure That the Vegetables Are Covered); Taste and Add Some Salt If Necessary.

    6
    Done

    Over Medium-Low Heat, Cook the Vegetables, Covered, For About 20 Minutes, or Until They're Tender When Tested; If Some Vegetables Cook Faster Than the Others, Remove Them and Keep Warm.

    7
    Done

    When All the Veggies Are Cooked, Cut Both the Meat and Veggies Into Serving-Size Pieces and Place on Individual Soup Plates; Drizzle Broth Over (you May not Use It All), and Serve.

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    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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