European
Portugal - Vegetarian
Sopa de Pedra Vegetariana de Almeirim
Chef's Menu Description
Almeirim's folkloric legend made vegetarian: a hearty stew of red beans, savoy cabbage, potatoes, carrots, and turnips simmered with garlic, paprika, and a clean river stone.
Ingredients
- • 1 clean, smooth river stone (pedra da ribeira) - for tradition!
- • 400g cooked red kidney beans (feijão vermelho)
- • 200g savoy cabbage, shredded, 2 potatoes diced, 2 carrots sliced, 1 turnip diced
- • 1 onion chopped, 3 cloves garlic minced, 1 bay leaf, 1 tsp pimentão doce
- • 4 tbsp olive oil, 1 litre vegetable stock, fresh coriander, salt and pepper
Preparation Steps
1
Phase 1
Place the scrubbed river stone in the bottom of a large soup pot with olive oil. Add chopped onion, garlic, bay leaf, and pimentão doce, cooking for 6 minutes until aromatic.
2
Phase 2
Pour in vegetable stock. Add diced potatoes, carrots, and turnip. Simmer for 15 minutes.
3
Phase 3
Add shredded cabbage and cooked red kidney beans (mashing a few beans to thicken the broth). Simmer for 20 minutes until deeply flavorful and rich.
4
Phase 4
Stir in fresh chopped coriander. Ladle steaming soup into deep bowls, leaving the folkloric stone in the pot.