4 pounds beef brisket ½ pound smoked bacon ½ pound beef liver 1 chourico sausage 8 leaves cabbage or kale 1 stick cinnamon 7 whole allspice 7 peppercorns 1 bay leaf 1 teaspoon paprika salt to taste 1 cup wine 1 loaf Portuguese sweet bread 1 stick butter 1 teaspoon powdered cinnamon sprigs of mint, dill, or cilantro
Place the brisket, bacon, liver, chourico, cabbage or kale leaves, cinnamon stick, allspice, peppercorns, bay leaf, paprika, salt, and wine in a pot of cold water. Simmer until the meats are tender. Cut the bread into large pieces, spread with the butter, then place crust down in a large tureen or serving bowl. Dust them with the powdered cinnamon. Heat the broth from the soup and pour it over the bread. Discard the cabbage leaves but slice the meats and arrange them on a platter. Dot the mint sprigs (or other herbs) on the bread. Serve the soup and the meat at the same time. Recipes for this sopa vary from town to town. Chicken is commonly included, and often a piece of beef is roasted and served with the stewed meats. Vegetables are often boiled in a separate pan and served alongside. Serves 8.