Portuguese Collard Greens and Beef Soup
 
Prep time
Cook time
Total time
 
This Portuguese collard green and beef soup (Sopa de Couves) recipe is real deal comfort food from the Azores, in Portugal. This soup is so hearty it can be eaten as a main course. This is perfect for cold days.
Author:
Recipe type: Main
Cuisine: Portuguese
Serves: 8 servings
Ingredients
  • 2.4 lbs beef. inside round oven roast
  • 1 lbs beef shank centre cut
  • ⅓ cup course salt
  • 10 cups water
  • ½ large onion diced
  • 4 cloves garlic minced
  • 2 cups carrots chopped (half wheels)
  • 1 tbs tomato paste
  • 1¼ lbs collard greens (chopped in bite sized pieces)
  • 3 large white potatoes, peeled and chopped into bite-sized pieces
Instructions
  1. Cut inside round oven roast into large pieces. (one to two inch cubes)
  2. Salt pieces of meat and beef shank inside a large bowl. Evenly coat all pieces of meat with course salt.
  3. Place bowl with salted meat in the fridge for at least 3 hours or over night.
  4. Wash meat under cold water to remove all salt.
  5. Place the meat in a large pot and add water.
  6. Bring to a boil at medium high. Roughly 30 minutes.
  7. Skim residue off the top of the boiling water.
  8. Turn down to medium, cover and simmer for another 30 minutes.
  9. Add the onions, garlic, carrots, tomato paste and collard greens.
  10. Mix well, cover and simmer for another 2 hours.
  11. Add the potatoes.
  12. Cover and simmer for another 30 minutes or until the potatoes are soft when poked with a fork.
  13. Your soup is ready to serve. Make sure to add a piece or two of meat with each serving.
Notes
For added smokey flavour, you can add Portuguese sausage when adding the collard greens.
This soup is often made with beans. These can be added when adding the potatoes if using canned beans.
This soup also tastes great with a combination of beef and pork.
My mom sometimes pulses the hand blender a couple of times in the soup to give it a thicker consistency.
This soup keeps well in the fridge for 4 or 5 days. My dad believes it tastes better after a day or two.
In my opinion, the soup warms up best in a pot instead of the microwave.
Recipe by Photos & Food at https://www.photosandfood.ca/2015/10/04/portuguese-collard-greens-and-beef-soup/