Sopas/Sopish

Sopas/Sopish is a name that gives reference to a dish that is used in the Holy Ghost Celebration.   The back story and recipe for the soup itself is in my book, Portuguese Home Cooking. This particular festa dish is not a soup. This recipe comes from Rich Silva of Calistoga, California (70 miles north of San Francisco) who makes his mother’s oven version.   Although it is commonly made for the Holy Ghost celebration, you can make it whenever you like.  This is the only  version I have seen that includes tomato and is more of a pot roast than a soup. Not sure from which region this recipe is tied to or if it is a Portuguese-American creation. Terria Dias Mallory,  says it goes back 5 generations in her Portuguese family.  Sopas/Sopish indicates the use of bread in the broth, or the sauce as in this case.

Serves 8 to 10

2- 3 lbs chuck roast w/bone

1 yellow onion, coarsely chopped

4  garlic cloves, smashed

8 oz. can tomato sauce

2 teaspoons cumin

2 teaspoons Jamaican allspice

1 teaspoon cloves

1 teaspoon white or black pepper

1/4 cup olive oil

1 cup red wine

Coarse salt to taste

4-5  leaves of fresh mint

1 small head of Garden cabbage, cut in wedges (optional)

Preheat oven 400 degrees F.

1. Put the roast in an oven -proof roasting pan. Then, pour in enough water until the water is 3/4 covered up the sides of the meat. Add all ingredients except wine, mint leaves and cabbage. Cover the roasting pan and cook at 400 for 1/2 hour, then reduce the temperature to 350 degrees F.

2. While basting periodically, continue cooking for 2 more hours. When the meat is nearly for tender, pour in the wine.

3. At 2 hours and 45 minutes, (approximately) add the cabbage, (if using). At this time, continue to cook 15 more minutes or until roast is fork tender, approximately 3 1/2 hours total.

4. To serve the sopas/sopish, transfer the meat to the cutting board and slice. Slice crusty Portuguese, Italian or French bread and place in soup bowls. Place mint leaves in the sopas/sopish. Strain all the pan juices and ladle the juices over the bread. Serve the meat on top or the side of the bread.