I have recently been so fortunate to have my relatives send me other ways to do Sopas. Here is Richard Silvas Sopas. He knows his Sopas, this man can cook. I haven't had the chance to try this one. There are different ways to do it but they are all similar. Remember always use FRESH everything.
- 2- 3 lbs chuck roast w/bone
- 1 yellow onion, coarsely chopped
- 4 cloves garlic, smashed
- 8 oz can tomato sauce
- 2 teaspoons cumin
- 2 teaspoons 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 stems with leaves of fresh mint
- 1 small head of Savoy or Garden cabbage (optional)
- Preheat oven 400 degrees F.
- Put roast in baking pan and fill with water until roast is 3/4 covered up the sides.
- Add all ingredients except wine. Cover the roasting pan and cook at 400 for 1/2 hour, then reduce temperature to 350 degrees F.
- Continue cooking for 2 more hours, basting periodically, then pour in the wine when the meat is nearly fork tender.
- At 2 hours and 45 minutes, (approximately) add the cabbage if using, cut in wedges.
- At this time, continue to cook 15 more minutes or until roast is fork tender, approx 3 1/2 hours total.
Source: Ana Patuleia Ortins