Best 3 Sopas Holy Ghost Braised Beef Recipes

Feast your taste buds on Sopa Seca, a traditional Mexican dish, and its flavorful variations: Sopa de Fideo, Sopa Aguada, and the hearty Sopa de Res. These soups are brimming with rich flavors and diverse textures, making them a delightful journey for your palate. Sopa Seca, meaning "dry soup," is a unique dish where crispy noodles are bathed in a flavorful broth, while Sopa de Fideo features delicate vermicelli noodles swimming in a savory tomato-based broth. Sopa Aguada, translating to "watery soup," is a delightful chicken soup with a light, flavorful broth. Finally, Sopa de Res, also known as Mexican beef soup, is a hearty and comforting soup showcasing tender beef chunks simmered in a rich, aromatic broth. Embark on a culinary expedition and discover the tantalizing flavors of these Mexican soups.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE SOPAS

Portuguese Sopas image

This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.

Provided by j clifton

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 (3 pound) beef pot roast
1 onion, diced
1 cup fresh mint leaves
2 cloves garlic, minced, or more to taste
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 bay leaves, or more to taste
salt and ground black pepper to taste
water to cover
1 head cabbage, quartered, or more to taste

Steps:

Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g

SOUPAS - A PORTUGUESE FEAST SOUP T-R-L

Soupas - a Portuguese Feast Soup T-R-L image

This is a traditional Portuguese soup served in homes, and especially at the Holy Ghost Feast, a yearly celebration. I don't get to there any more, but at least I have the recipe! Some of the true afficionados use several kinds of beef, including liver. All ingredient amts are estimates, as are the number of servings.

Provided by Nana Lee

Categories Clear Soup

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs rump roast (size is an estimate)
2 (4 ounce) cans tomato sauce
2 cups red wine
3 -4 small white onions
3 -4 stalks celery & leaves
3 -4 cabbage leaves
1 head garlic
2 tablespoons pickling spices, tied in a cheesecloth
water, to cover all
salt and pepper
fresh mint leaves (optional)
Portuguese bread

Steps:

Combine everything and add enough water to cover all.
Let cook slowly all day (at least 8 hours).
Remove cheesecloth bag and discard.
To serve, put the sliced meat and sauce(soupas) over sliced bread.
Sprinkle with chopped mint if desired.

Nutrition Facts : Calories 422.3, Fat 20.8, SaturatedFat 8.2, Cholesterol 103.8, Sodium 257.8, Carbohydrate 9.7, Fiber 1.4, Sugar 3.4, Protein 36.6

SOPAS - (HOLY GHOST BRAISED BEEF )

SOPAS - (HOLY GHOST BRAISED BEEF ) image

Categories Beef Simmer

Yield 6 people

Number Of Ingredients 16

Ingredients

5 pounds beef chuck roast, bone-in
1 ½ cups red wine
4 cloves garlic, peeled, smashed
1 ½ cup water
2 large Vidalia or yellow Spanish onions, thickly sliced
2 cups finely chopped peeled very ripe tomatoes *
¼ cup ketchup
2 tablespoons tomato paste
1 2-inch piece of cinnamon
10 whole cloves
10 Jamaican allspice kernels
2 two medium bay leaves
¼ teaspoon cumin seeds
Coarse salt
8-10 mint leaves
Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread

Steps:

Day before: 1. Place the roast in a non-reactive pot with tight fitting lid such as a Dutch oven. Pour the wine over and toss in the garlic, a pinch of crushed dried red pepper and the 1 bay leaf. Cover and marinate several hours or overnight, turning the meat over occasionally. Next Day: 1. Stir in the water and toss in the onion slices. Mix the tomatoes and ketchup with the tomato paste into the pan. 2. Place the cinnamon stick, cloves, Jamaican allspice, cumin and remaining bay leaves in a square of cheese cloth. Tie it up with a piece of kitchen string.and place in the pot. Sprinkle the salt over. 3. Make sure liquid comes half-way up the side of the roast. If not, add additional wine and water in equal parts. 4. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and turning the meat occasionally, simmer until the meat is falling-off -the- bone tender, about 3 hours. 5. To serve, remove the meat and pull it off the bone in pieces. Place a thick slice or two of bread in each soup plate topped with a mint leaf or two. Ladle a generous amount of broth over the bread to soften followed with topping it off with pieces of meat.

Tips:

Choose the right cut of beef: Chuck roast, brisket, or oxtail are all good choices for this dish.
Brown the beef well: This will help to develop flavor and color.
Use a variety of vegetables: This will add flavor and nutrition to the dish.
Simmer the soup for at least 2 hours: This will allow the flavors to develop and the beef to become tender.
Serve the soup with rice or crusty bread: This will help to soak up the delicious broth.

Conclusion:

Sopa de Holy Ghost, or Holy Ghost Soup, is a hearty and flavorful soup that is perfect for a cold winter day. With its tender beef, variety of vegetables, and rich broth, this soup is sure to warm you up from the inside out. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious soup, give Sopa de Holy Ghost a try. You won't be disappointed!