Sopish

Name: Sopish
Ingredients: 4 pounds chuck roast; 2 soup bones; 1 onion, chopped; 4 cloves garlic; 1 TBS whole cumin; 1 tsp whole allspice; 1 tsp whole cloves; 4 bay leaves; 1/2 cup white wine; 1-1/2 TBS worcestershire sauce; 12 cups water; 1 can (8 oz) tomato sauce; 1 head cabbage cut into four wedges; 2 sprigs of mint; salt and pepper to taste; 1 loaf French bread (plain - not sweet or sourdough)

16 ingredients

9 steps

Ingredients

4 pounds chuck roast
2 soup bones
1 onion, chopped
4 cloves garlic
1 TBS whole cumin
1 tsp whole allspice
1 tsp whole cloves
4 bay leaves
1/2 cup white wine
1-1/2 TBS worcestershire sauce
12 cups water
1 can (8 oz) tomato sauce
1 head cabbage cut into four wedges
2 sprigs of mint
salt and pepper to taste
1 loaf French bread (plain - not sweet or sourdough)

Directions

1

**It is important that the French bread is day old (hard), as this helps to prevent it falling apart and becoming mush once the sopa is poured over it).**
2

Cut meat into 3-by-3 inch pieces.
3

Place whole spices - cumin, allspice and cloves - in a cloth bag. (Brand-new, white baby socks can be used as the cloth bag. Just put the spices in and tie the sock in a knot.)
4

Boil meat with soup bones, onion, garlic, spices in cloth bag, wine, Worcestershire sauce and tomato sauce until meat is tender.
5

Add cabbage wedges to pot and simmer for about 20 minutes.
6

Skim fat from top of liquid.
7

In bowl, place thick sliced day old French bread with mint on top. Over this, pour hot juice from pot.
8

In a bowl, pour sopa over thick sliced bread.
9

(Note: Worcestershire sauce is not used in all festa sopas; unlike this recipe, chicken base is used. These two differences make for more brothy-colored sopas, which is more like the sopas served in the Azores.)