Traditional Portuguese Stone Soup or Sopa da Pedra
Stone Soup (Sopa da Pedra) is a traditional Portuguese dish that originated in Almeirim. This hearty and rich soup is made with meat, sausages, beans, cabbage, potatoes, and carrots. Traditionally, a well-washed stone is placed at the bottom of the tureen and, after the soup is eaten, the stone is saved for the next time the soup is made.
The name of this soup can be found in many Western cultures and is based on a traditional tale that tells us that a clever and greedy friar was the first man to make it. Being one of the typical dishes of the Ribatejo region and one of the icons of traditional cuisine, Sopa da Pedra was one of the finalists in the 7 Wonders of Portuguese Gastronomy.
You can also check out our other Soup Recipes.
Traditional Portuguese Stone Soup or Sopa da Pedra
Ingredients
- 1.¾ lbs of pork ear, feet, and bacon
- 1 lb red kidney beans
- 1 lb potatoes
- 8 oz beef
- 2 oz chorizo sausage
- 2 oz blood sausage
- 1 pc farinheira sausage
- 2 pcs carrots
- 1 pc onion
- 1 pc savoy cabbage
- 1 pc bay leaf
- 1 bunch coriander
- 2 cloves garlic
- salt and pepper to taste
Instructions
- The day before, scrape and clean the pig’s ears and feet well and salt them. Soak the beans.
- On the day of preparation, cook the beans with the bay leaf. Season with salt and pepper. Add more water if necessary.
- Cook the meats and sausages separately (except for the farinheira sausage, which should be cooked separately). As they cook, remove the meats successively, as pork cooks faster than beef, and blood sausage cooks faster than chorizo.
- Cut the meats and sausages into pieces.
- Once all the meats have been removed, add the cabbage, carrots, and onion, all cut into pieces, chopped garlic, and sometime later the potatoes also in pieces.
- Once cooked, remove 2 ladles of beans and puree them.
- When the vegetables are cooked, add the whole beans and pureed beans. Let all ingredients boil to thicken and adjust the salt. Also, add chopped coriander and pepper.
- Once cooled, cut the sausages into thin slices.
- Remove the pan from heat and add the previously cut meats.
- At the bottom of the tureen where you will serve the soup, place a well-washed stone.
- Decorate with chopped coriander and serve hot.
