By Edu Costa − On Thursday, September 15, 2016, 7 years ago in
Soup Recipes
5 out of 5 with 33 ratings
comments: 0 - views: 83137
This is one of the tastiest soups you will ever eat (sopa de pedra).
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 1 h 10 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Why is it called stone soup?
As one of the legends goes, a beggar asked a poor couple for something to eat, and when they declared their cupboard bare, he started to make soup with stones, and upon asking if they had a carrot, then an onion, and so on, finally got them to give him enough vegetables for soup. Now, the kidney beans represent the stones.
Ingredients
1 packet of dried Red Kidney Beans1 kg of pigs feet or a ham shank200 gr of pork spare ribs250 gr of shin of beef100 gr bacon1 chouriço sausage1 morcela sausage (Black Pudding)1 cauliflower head and some leaves400 gr of potatoes2 carrots2 onions2 cloves of garlicSalt to taste1 farinheira sausageMint and coriander to taste (optional)
Get Portuguese ingredients 
Directions
- Soak the beans overnight until they swell.
- The next day wash the shin of beef and the sausages and bring to a boil in water and salt.
- Clean the pig's feet well, boil with the spare ribs in a separate pot and when cooked leave in the cooking liquid.
- The meats are cooked separately because the beef needs longer than the pork. When the shin and sausages are boiling remove the sausages to avoid splitting them, simmer the beef until it is tender. Keep the sausages to one side and allow them to cool.
- When all the meats are cooked combine them with the beans in a single large pot. Cover with half the pork cooking liquid and half the beef cooking liquid add the cauliflower, carrots, onion, minced garlic, and the potatoes cut into chunks. When the vegetables are boiling together with the meats and beans turn down the heat let the soup simmer until the all vegetables are cooked, rectify the salt and pepper.
- When nearly ready to serve remove from the meat and cut up the pork and the beef. Slice the chourico, the morcela, and the bacon, reserve the farinheira.
- Put the meats back in the pan turn up the heat and as soon as it boils again, add the sausages and bacon, serve straightaway.
- The farinheira is put in last and you should only put it in now when heating the soup, season with coriander and mint.
- For authenticity, serve in a round stone bowl, previously well washed.
Recipe Credit: recipesfromportugal.com
Photo Credit: yelp.com
Photo Credit: yelp.com
There are no comments for this recipe.
You might also like:
Portuguese sawdust pudding (serradura), is a famous Portuguese dessert made with layered combination of whipped cream and crumbled Marie biscuits
How to make Angela's Azores style bifanas, a traditional Portuguese dish renowned for their savory and succulent nature. These delectable treats consist of thin slices of marinated pork, typically served in a bread...
Many people will make New Year’s resolutions, however the majority will also fail to achieve them. But making resolutions is still a good idea—with plenty of positive effects.