Friday, 23 November 2012
Dry soup, Minho fashion (Sopa seca do Minho)
1 kg Chicken
1/2 kg lean Beef
250 gms Ham
250 gms Pepperoni
250 gms Bacon
1 medium white cabbage cut into chunks
10oz stale white bread
2.5 pints water
A couple of chicken or beef stock cubes
Sprig of fresh mint
Simmer all the meat in the water (Add stock cubes to the water) until almost tender (start with the beef)
Then add the cabbage. Simmer again.
When cooked, remove the meat from the liquid in order to cut it up.
Transfer the soup to an oven proof container.
Add the meat, the chopped mint leaves and finally the bread.
Press a little to get the bread soaked in the liquid.
Bake in a pre-heated oven at 190 degrees (Gas 5) on the top shelf until the bread is golden brown.
You could add other vegetables such as turnips, potatoes carrots or onion. These should be thinly sliced and cooked with the meat beforehand.