- sara Oct 5, 2004 06:56 PM
Does anyone have a recipe for the Portuguese stew called soupish or know where I can do a search? Thank you.
In the Fall River, MA area (heavy on Portuguese immigrants), "soupish" is a traditional soup of meat cooked with spices. I believe it is a mispronounciation of "sopas", the correct Portuguese word for soup. In Portuguese, the "as" is pronounced more like "ash". I've attached a link.
BTW, the "ish" is also sometimes tacked onto words for humor - usually by Anglos. (i.e., My husband is "Bill Saundish" to his Fall River buddies, I can only assume because of his love of Portuguese food.)
hi my name is suezy i am portugese i will ask my dad how to make it I am from Benicia Ca where there are alot of portugese people,i've had soupish but mostley when i was young. I know the beef has to cook a long time,and the bread has a sweet tast to it.i will try to get the resipe from someone in my family with in the next few days. ps are you portugese?
Amount Ingredient Preparation
5 pounds beef chuck roast whole
2 each onions chopped
2 each tomatoes whole, cans, diced
1 each tomato sauce 15 oz can
1 each bay leaf optional
1 teaspoon cumin ground
1 teaspoon cloves whole
2 teaspoons allspice whole
1 teaspoon cinnamon ground
1 tablespoon garlic powder
3 tablespoons worcestershire sauce
1/2 cup ketchup
2 cups red wine
4 quarts water
1 each cabbage ead, quartered
1 x salt to taste
1 x pepper to taste
4 each mint fresh, sprigs or dried
1-2 each bread, french loaves
Use a 6-8 quart pot and fill 1/2 to 2/3 full. Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil. Put the whole spices into a tea ball and submurge in broth. Check meat and right before it starts to flake, remove from the pot and let cool. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done. Should take on a slow burner about 2 to 3 hours. Better flavor for the meat in the crockpot.
Cabbage and mint are the last things to be added. Cabbage should be boiled to translucent, but not so they break up. Last thing to add before you turn off heat is mint. Mint is the crowning touch and flavor. Mint is a must and adds such a wonderful flavor to the Soupas.
Serve Soupas over french bread slices, also have a buttered piece of bread too and enjoy!