Sopas is a traditional Azorean soup ladled onto delicious and wonderfully scented mint-covered bread. It is made most typically during religious holidays and festivals such as the celebration of the Holy Ghost. Each island has their own particular way of making this dish. Although being Azorean ourselves here at the website we might be a bit biased, but truthfully this is such a great dish that must be tried and can be made without too much fuss. Go ahead and try it out and tell us what you think!

*Serves 5-6*
Ingredients:
4 lb. beef pot roast, cut into 3 pieces
6 garlic cloves
1/2 cup coarsely chopped onion
1/2 cup chopped parsley
8 cups cold water
1 teaspoon pepper
1 tablespoon salt
1 teaspoon allspice
1/2 teaspoon cumin seeds
2 bay leaves
1 tablespoon wine vinegar
1 head green cabbage, cored and quartered
1 loaf French bread, cut into 1 inch slices
15 whole fresh mint leaves

Directions:
1) Combine all of the ingredients except the water, mint, cabbage, and bread in a large stock pot.
2) Now cover the ingredients with the 8 cups water. Let it boil for about an hour until the meat is tender.
3) Now add the cabbage to the pot.
4) Let the pot simmer on medium to low heat for about half an hour until the cabbage has been cooked.
5) Once the ingredients in the stock pot are done cooking, cover the bottom of large, shallow serving dish with the bread slices.
6) Lay the mint leaves on top of the bread slices.
7) Ladle the content from the stock pot equally on top of the bread and serve while hot.