Main CourseSoupDinner

Sopa da Pedra

Name: Sopa da Pedra
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 annosta
Cuisine: portuguese
Ingredients: 250 g dried red kidney bean soaked overnight; 150 g smoked bacon diced; 300 g pork shoulder cut into 2cm cubes; 150 g chorizo sliced; 150 g smoked pork sausage sliced; 1 kpl yellow onion chopped; 3 kynsi garlic minced; 1 rkl tomato paste; 2 l water; 400 g potato peeled and cubed; 2 kpl carrot peeled and sliced; 100 g collard greens shredded; 1 rkl olive oil; 1 kpl bay leaf; 1 tl salt; 0,5 tl black pepper freshly ground

Sopa da Pedra, or "Stone Soup," is a hearty Portuguese stew traditionally made with a variety of meats and vegetables. This rustic recipe combines beans, potatoes, and an assortment of smoked and fresh pork cuts to create a rich and flavorful meal. It's a comforting dish perfect for a cold day.

Alkuperäinen resepti: Forkin

Kokonaisaika: 2 t 30 min
Annoksia: 6
Vaikeustaso: Keskitaso
Annosta kohti: 686 kcal

Gluteeniton

Esivalmistelut

Ainesosat

250 gdried red kidney bean, soaked overnight
150 gsmoked bacon, diced
300 gpork shoulder, cut into 2cm cubes
150 gchorizo, sliced
150 gsmoked pork sausage, sliced
1 kplyellow onion, chopped
3 kynsigarlic, minced
1 rkltomato paste
2 lwater
400 gpotato, peeled and cubed
2 kplcarrot, peeled and sliced
100 gcollard greens, shredded
1 rklolive oil
1 kplbay leaf
1 tlsalt
0,5 tlblack pepper, freshly ground

Välineet

slotted spoon · large pot · dutch oven · cutting board · knife

Valmistusohje

Vaihe vaiheelta

1
Drain the soaked red kidney beans and rinse them thoroughly.
Noin 5 min
Kokin vinkki: Soaking beans overnight greatly reduces cooking time and improves digestibility.
2
In a large pot or Dutch oven, heat the olive oil over medium heat.
Noin 1 min
3
Add the diced smoked bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Noin 7 min
Kokin vinkki: The rendered bacon fat adds a lot of flavor to the soup base.
4
Add the pork shoulder to the pot and brown on all sides for about 8-10 minutes. Remove the pork and set aside with the bacon.
Noin 10 min
Kokin vinkki: Browning the meat creates a deeper flavor profile for the soup.
5
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.
Noin 5 min
6
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Noin 1 min
7
Return the browned pork shoulder to the pot. Add the chorizo, smoked pork sausage, rinsed red kidney beans, bay leaf, water, salt, and black pepper.
Noin 2 min
8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the pork is tender and the beans are nearly cooked.
Noin 1 t
Kokin vinkki: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
9
Stir in the cubed potatoes and sliced carrots. Continue to simmer, covered, for another 20-25 minutes, or until the vegetables are tender.
Noin 25 min
Kokin vinkki: Add a little more water if the soup becomes too thick during cooking.
10
Add the shredded collard greens and cooked bacon to the pot. Cook for 5-7 minutes more, or until the collard greens are wilted and tender-crisp.
Noin 7 min
Kokin vinkki: Don't overcook the greens; they should still have a bit of bite.
11
Taste and adjust seasoning if necessary.
Noin 1 min
12
Remove the bay leaf before serving.

Annosta kohti

Ravintoarvot

24%Pisteet

Kalorit: 685,6kcal
Proteiini: 39,3g
Hiilihydraatit: 45,5g
Rasva: 38,4g
Kuitu: 10g
Sokeri: 4,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover Sopa da Pedra in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through.