PORTUGUESE SOUPA
 This is a family recipe. It may also be referred to as Sopa. If you haven't grown up on this, you may not like the soggy bread, so just skip that part. The roast and vegetables are delicious! If we had any leftovers with this meal, my family would fry the potatoes with breakfast, or make open-faced roast beef sandwiches with thick gravy. Thicken the juices with cornstarch over med heat. A final note ~ This meal takes a total of 4 hours to cook!
Traditional Portuguese Soupa

Roasting Pan
  • 1 rump roast (this is the one with the elastic around it)
  • 1 onion, peeled
  • carrots, peeled
  • potatoes, peeled
  • 1 loaf French Bread
  • water
  • two 8-oz cans Tomato Sauce
  • Burgandy wine
  • Worcestershire sauce
  • 1 bay leaf
  • salt & pepper
  • Allspice
  • Ground Cloves
  • Garlic salt
  • Ground Cumin
  • Thyme
  • Marjoram
  • Celery Flakes

Place the roast in a large roasting pan. Fill pan 1/2 full of water. Add 1 peeled onion, and tomato sauce. Now, using the empty tomato sauce cans, fill them with the Burgandy wine, and add them to the pan. Add 1 bay leaf, and dashes of the following spices (by dashes, I mean perhaps 1/4 tsp. or more): salt, pepper, allspice, cloves, a GENEROUS amount of garlic salt, dashes of cumin, thyme, and marjoram. Finally, add a few splashes of Worcestershire Sauce.

Cover and place in 325 degree oven for 3 hours.

After 3 hours, add peeled carrots and potatoes to the roasting pan, and a dash of celery flakes! Cover and cook for 1 hour longer.

After the final hour is up, remove the roasting pan from the oven. Place roast on cutting board and slice. Spoon the potatoes and carrots into serving dishes (note: the onion is for flavoring, not to be eaten). Slice the French Bread (about an inch thick) and pour the strained gravy over the bread, letting the juices soak in. This is the Soupa part. You are now ready to dig in!!

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