Portuguese Holy Ghost Soup | Sopas do Espírito Santo
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- เผยแพร่เมื่อ 10 มี.ค. 2021
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YIELD 15 people
INGREDIENTS
5 pounds beef chuck roast, bone-in
1 ½ cups red wine
5 cloves garlic, peeled, smashed
1 to 1.5 qt water
2 large yellow onions, thickly sliced
2 tablespoons tomato paste (1 small can 6 oz)
2 cans of crushed to diced tomatoes
5 sticks of cinnamon (or 3 tsp of ground cinnamon)
10 whole cloves
10 allspice kernels
1/2 TSP cumin)
4 tsp of table salt (if using about 5 pounds of meat)
1 bunch mint leaves
1-2 bunches of collard greens sliced
Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread
20 bay leaves
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1. Make a bouquet garni with all of the whole spices and bay leaves.
2.To a large stock pot, add the chuck, onions, water, red wine, garlic, tomato paste, crushed tomatoes, 1/4 of the bunch of mint, cumin, salt and the bouquet garni. Set over medium-low heat and allow to cook for at least 5-7 hours, or until the meat is falling off the bone and easily shredded.
3. Optional To add a extra richness and a velvety mouth feel to your soup follow these steps. Add ¼ cup of water to a small sauté pan. Pour in two packets of gelatin. Stir it to combine and let it sit for 5 minutes. This step is known as blooming. Add two ladles full of hot broth from the soup pot into the gelatin and allow the gelatin a few minutes to melt. After the gelatin is fully dissolved add it into the soup.
4. When your soup has about 1 hour left of cooking, add the sliced collard greens. At this time you can also add a few more cups of water if your soup needs it. This soup should contain a lot of broth. Additionally, taste your broth and add more salt and other seasonings.
5. To serve, place a slice or two of bread in each soup bowl topped with a mint leaf or two. Ladle a generous amount of broth over the bread to soften followed with some pieces of meat.
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I can't wait to make this!!! I lived in the Bay Area and down the street from a Portuguese Hall. I could watch the parade from my backyard. Our priest was from the Azores and as soon as my four sons were old enough back in the late 70's/early 80's, they were asked to carry flags in the parade even though we are not Portuguese. Going to the hall to eat sopas was something we looked forward to. In the Fall the church would have their annual festival and Portuguese sausage and loaves of sweet bread were sold. I now live in another state and I miss those days and wonderful food!!!
We always used cabbage. But kale looks good too. My family is from Terceira.
My parents are from Terceira and I grew up in Gustine California which is known to have the biggest festa in California. We have the festa ou lady of miracles an have bloodless bull fights. We made our own wine, olives and linguica almost a lost art. Very proud ro be Portuguese American❤
My mom's side of the family is Portuguese, and I grew up with this. As a teenager growing up in the central valley, I was also in a marching band and we performed at the festas. So I've been to many festas and had lots of sopas. Each Festa had its own spin on it. Some, the broth was more thin and beefy, some it was thicker with tomato sauce like you did, some served it with greens like chard, others with cabbage. I prefer lots of tomato like you made. Now I'm having a craving! 😋 Mais fica!
I have some great memories from Festas in the central valley also. 🍻
Portuguese here ! And i believe I'm having sopas today . I get a craving for sopas it's so good! I am going g to use your recipe.
I grew up in Newark and used to do this every year at the Newark Pavillion.
This brings back very fond memories. I too grew up in the Bay area, Pinole to be exact. My grandparents came over from Portugal and we have the family recipe that has been handed down to every generation, however, we had to promise to never share it outside of the family. Your recipe is somewhat similar to ours. Thank you very much for sharing your cooking tips!
Yes yes yes, I have been to sooo many portuguese festivals in Oakland as a teen in 1955 Era, omg the music and wine flowing, and the soupage just wonderful.
This brought back good memories of my childhood in Honolulu. My dadʻs family and my maternal grandmotherʻs families are from the Azores and Madeira. Our family belonged to an Irmandade. I remember the auctions, the massa sovada and the jars of lupine beans.
Best soups ever! I grew up in Terceira Azores
McCormick has a dry spice blend called "Pickling Spice" that works well for this type of recipe. I use a spice ball (a stainless steel egg shaped filter). My family's origin is Oa Jorge and Tercciea. I am currently cooking an Alcatra similar flavor less juice. (Made with a better cut of meat.)
❤️ it! Definitely brings back so many favorite childhood memories with the family (also in San Jose,CA) attending these events and LOVING the soups. Definitely going to make for my family. Thank you!
Very good soup do Espirito Santo
Looks great! We always have it with cabbage.
Cuerves is kale in our family. We don't add gelatin and we use pickling spice instead of separate spices.We don't put in the mint until the end. We put it on the bread then spoon on the soup. I love the smell of my kitchen when we make this. I remember the Festas every year in the San Joaquin Valley - we'd travel around to attend the different ones. There were cousins everywhere. My sons make this now when the family goes camping.
My seem a little more like yours.
just had some Sopas yesterday in Rio Vista.. it was so delicious. !!! Thank you for your way..
I like how you give a little history to all your dishes. Good stuff man. 209
We have the best festas here in the 209 fr
I grew up going to the Hall in Petaluma, I’m 30 and just last week I was driving through the area and I had a massive craving for this! I’ve been searching for a good recipe. I can’t wait to try it, I haven’t had it in several years.
It’s crazy how many there are throughout the Bay Area and central valley. Good luck with the recipe. By the way, it freezes well so make extra. 🍻
I’ve celebrated the Holy Ghost every year of my life and I think I learned about it today lol
Btw, this is one of my favorite dishes!
Me too. The smell of the meant cooking with the meat brings back so many memories🍻
Hey
This was an amazing video. Thank you!
Made this last night, great recipe!
Thank You! Lovely yummy memories!
Thanks 😃👍🏼
Just found your channel and subscribed. I am part Portuguese. My great, great grandparents were from Sao Miguel and arrived in the Hawaiian Islands in the late 1880's. They settled on the island of Kaua'i where my grandmother was born, my mother's mother. My husband and I were invited to a festival in Lincoln, CA where we enjoyed the most delicious Sopas. Your dish looks fantastic!!
Thank you. My family is from Madeira. 👍
My family from Maderia too and came to Kauai - 1893 -- !
Great history. I live in Chico 🍻
When I was a kid we called this soggy bread because none of the kids could say sopas. My grandmother made this frequently and I hated it so much. I couldn't get past the mint with the meat or the soggy bread. I grew out of that, thankfully, because this dish is so tasty! It's been years since I've had it. I think around 2015 or 2016 when i went to the Festa in Rio Vista. Time for me to go again! Delicious.
Sounds delicious😛
This is awesime.Great.Thank you.🕊🕊🕊💕
Thank you, the aroma from the sopas cooking incredible and brings back so many memories. 🍻
Michael, this soup looks delicious. I'm of Portuguese descent, but not Azorean. Lately I've become curious about the Feast of the Holy Spirit as I've never been to one. So I really appreciated the context you gave for the recipe.
Very beautiful story Food looks very good and nurturing 🙏🙏🙏❤️❤️❤️
Thank you so much!!! Two days ago I was thinking about the the Parades and how many people have past along the way. I miss everyone and Sopas! My daughter called me recently, asking if I could make Sopes, but I didn't have a recipe! This looks amazing. I'm going to try it.
You are so welcome!🍻
Always appreciate the history, sopas is the definitive dish for me. Loaded with memories & meaning. You filled in some missing parts! Thank you! Can’t wait to try this version & share your post.
Thank you! It’s always been one of my favorite Portuguese dishes. Until I learn how to make it I only had it at the festas in the San Francisco Bay area and Central Valley. 🍻
Same here also, Monterey & Central Valley. I made your version for friends. Very similar to the sopas I had in Urzelina on Ilha da Såo Jorge, Açores. Staying on theme I made your Pão de Deus. It was awesome & sharing the history of the food made it even more special my friends. Thank You!
Shout out Michael thank you from San Jose’s ca !! I’m a Portuguese cholo
Thanks 🍻
Norcal portugue here..... from sonoma county
Looks delicious. You should have way more subscribers the quality of you content is excellent.
Thank you! Feel free to share the video to friends and family, or anyone who you think may enjoy it. Sharing helps to grow the channel 👍🏽🇵🇹
And, as always comment any recipe requests or suggestions!
This is what I'll be making for dinner tonight my daughter has been asking me to make this and I always like to surf the net because people have their own different styles of making this. Definitely one of my favorite traditional meals.
Thanks, it was one of my favorite dishes growing up also. 🍻
Wow! This is a perfect lesson through food to teach my son history. In fact, he’s doing Medieval period now. This is why I subscribed to your channel
Thank you, that’s a great compliment.🍻
My mother is 100% Portuguese and I remember going to Festas in Monterey when I was little but she passed away before I was old enough to learn her recipes. Thank you for sharing this one.
Thank you, I’m hoping the recipe will bring back many happy memories!🍻
Great video going to make it for the First time!
Thank you. The best compliment I could ever receive is knowing someone’s going to try the recipe. 🍻
This is the first time I see someone put crush tomatoes. My family don't use crushed tomatoes. It look good. Going have to try it
I made this last week but the way my Nana would make it. It turned out okay, I need to work on it though. My great-grandparents and grandpa are from the Azores.
Oh I've never seen this in portugal yet it looks so good 😍
Now that you say that, I don’t think I’ve ever seen it on a Portuguese menu. I know it’s strictly an Azorean Dish. But even there I think it’s mainly just served at these holy ghost festivals. A similar dish I’ve seen served at restaurants is Alcatra. It’s also from the Azores. A very similar cooking technique. But the spices are different. Alcatra (Azores Island: Terceira Clay Pot Roast)
th-cam.com/video/fjL7KjgFGkI/w-d-xo.html
@@JustCookwithMichael Oh thanks for the info, I'm just gona make your version 🙂
I guess every island does it differently but my mom use to make it with potatoes, some greens i forget what kind, mint, meat and bread but her broth was not red.
Michael….tha Angels are singing! 🙏
I just became a new fan! Teach me more! Please!
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Thank you! That’s very kind of you. Hope you enjoy trying out some of the recipes🍻
Love it! I'm making sopas for my Spanish and French friends. Can't wait! And I know exactly what you mean about the aroma... brings back so many memories!
Sorry to be so off topic but does anybody know a method to log back into an Instagram account??
I somehow forgot the login password. I would love any help you can offer me
@Reign Micah instablaster :)
@Kaiser Blaine I really appreciate your reply. I found the site thru google and im in the hacking process atm.
Seems to take a while so I will reply here later when my account password hopefully is recovered.
@Kaiser Blaine It worked and I now got access to my account again. I am so happy:D
Thanks so much you saved my ass !
@Reign Micah glad I could help xD
I forget, fresh baquettes or "day old"? with all that hot liquid day old would work just as well. Another good vid. Thanks for sharing.
My Mom always bought day old.
Collards are used in Galician and Asturian dishes. We use chorizo and hock and beans or garbanzos....so good. How about Portuguese tripe recipe, aka, callos.
I’m from the New Bedford area where there are a lot of us. My grandparents are from Portugal Saint Michaels should I do Mr. food thank you for your help.
I've believe this feast is a remnant or contribution of what the "new Christians", former Jews forced to convert to Christianity, brought to Portuguese religious traditions. Sounds like these celebrations of the holy spirit were common throughout Europe til banned by the Pope. It's interesting that the Portuguese populace chose to retain them. I'm certain that was a concession made by the populace to these "converts" as a way of welcoming them into the fold. As a Portuguese I believe we possess a gene giving us an affinity with the human condition. We instinctively know that coercing another human to do anything rarely works for either of them.
Beef tendon makes this stew instead of gelatine :) and shin beef aka (gravy beef)
Thank you for this lovely story/history and video. This dish brings back such sweet memories. I'm from the bay area too! San Leandro!
Can you tell me what type of mint is used, is it spearmint?
Hi, I’ve been to the holy ghost festivals in San Leandro. In fact I lived in San Leandro until I was 12 years old. Yes you do you spearmint it is usually the only meant that they sell in the herb section of the grocery stores.
@@JustCookwithMichael Thank you so much!🙏
Michael, you mentioned you used to make your own wine. Have you ever thought of making a wine making video? That would be awesome. Keep up the great videos.
Hi Mike, that would’ve been fun if I was still making wine to go through the process from pruning to harvest and winemaking. I do think a great resource I used is winemaking magazine. Here is a link. winemakermag.com/
Thank you🍻
Thanks Michael. It’s something I’ve always wanted to try. Like with many of our Portuguese recipes and ways, they’ve never been written down and that information has gone to the grave. Again, thank you and keep up the great work.
Your video is awesome! My family uses wine as an ingredient. Have you made it that way?
Hi Jennifer, thank you. Yes you can use one my recipe I use about a cup and and half of red wine. I volunteered to help out at a Portuguese , Sausalito California, festival before and they used a lot of white wine. 🍻
We use cabbage instead of couves, and pickling spices
Same.
Beautiful! Can you make this in a crock pot?
Thank you. Yes you can make this in a crockpot. Crockpots are great for simmering for a long time. 🍻
Seems like east and south bay area is filled with people from the Azores, my father's parents included
hello I want to make this recipe but you never mention how much water to use for this, please let me know
Hi! In the TH-cam description box of each of my videos (the part under the video that can be expanded to see more), I always include a link to the recipe on my website. Please let me know if you have trouble finding it.
You should use 1-1.5 quarts of water for this soup. Hope you enjoy!
What happened to the onions? I don't see them at the end nor when I'm eating it?
Hi, sometimes the onions disintegrate with the long cooking time. If you want the onions to remain intact you could add them in the last 40 minutes of cooking. 🍻
This isn't just a cooking channel. It's a history class to! LOL Excellent job Professor Michael on educating the masses in detail about the beef. However, this video For Me was a bit too detailed in the history lesson about the beef. TMI! LOL
Not razor Island. Azores Islands
Never heard of the razor islands 😂
What kind of mint? Peppermint, or Spearmint?
Hi, I use spearmint, I don’t think I’ve even seen peppermint in the stores near me. Spearmint is mild compared to peppermint and you usually could tell the difference because spearmint has green leaves and green stems, whereas peppermint has green leaves with a purple looking stem. 🍻
@@JustCookwithMichael Thank You! Our area farmers grow Peppermint, so I wanted to make sure. Looks like I'll be adding Spearmint to my garden.😁
holy ghost just hit me watching this video!
I do not use geletin Its not part of the receipe i have from my island of Terceira
Funny how you pronounced couves..its kale in usa not collards though..although it can be used
There are many many different ways to pronounce ‘couves’ and other Portuguese words. It all depends on what region you’re from.
@@fatimasoares9858no..there is proper way to pronounce couves... My heritage is from around different islands of the acores...i do have family in Lisbon and up northern Portugal. I never heard anyone say queeves....never... Im not making fun but id thought it would be appropriate to let the author of the video the pronunciation is more like saying cove in english and adding sh at the end... If you are Portuguese you should know this...
I like your channel but it's too long.. talk little .
Hush your mouth
What a shame 😢