Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Stone Soup is one of the most well-known culinary stories in Portugal, associated with Almeirim.
Despite the playful name, it is a substantial soup made with beans, sausages, meats, and vegetables.
Like any dish of popular tradition, it varies according to the pot and the available ingredients.
Ingredients
- 2 cups of cooked red beans
- 200 g of pork meat in cubes
- 150 g of chorizo
- 100 g of bacon or lard
- 2 potatoes in cubes
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 1 bay leaf
- Olive oil, salt, and pepper
Preparation method
- Sauté onion, garlic, meats, and bay leaf in olive oil.
- Cover with water and cook until the meats are tender.
- Add potato, carrot, and part of the beans.
- Mash another part of the beans to thicken the broth.
- Cook until the vegetables are just right.
- Finish with slices of chorizo and serve hot.
Tips from Empório Portugal
- Homemade cooked beans make for a tastier broth.
- Control the salt due to the sausages.
- The soup should be thick and nutritious.
Possible substitutions in Brazil
- Carioca beans are not traditional, but can work in a Brazilian version.
- Portuguese sausage can replace chorizo when necessary.
Pairing
Young red from Tejo or Ribatejo. Content intended for those over 18 years old. Drink responsibly.
This recipe is an editorial version from Empório Portugal inspired by Portuguese culinary tradition. There are regional and family variations, especially in seasonings, quantities, and preparation methods.
Send it to the Empório Portugal community. The recipes received are reviewed before any publication.
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