Portuguese Sopa

Memorial Day weekend in Mobile was a washout. It rained all day Saturday and most of Sunday and Monday. When I say rain, I mean monsoon type rain. It would quit, the sun would come out and thirty minutes later, here it came again. It was quite depressing. With no opportunity to grill outside, by Monday I decided to make some soup. This Portuguese Sopa came to mind. I got this recipe from a chef I worked with in San Diego. He was a successful insurance guy in Chicago and a good cook. He got tired of the insurance business, quit and took a year to travel, researching food. He landed in San Diego and was a successful chef. I enjoyed working with him. He had a son with M.S. and was dedicated to him. I had lost touch with him and recently learned that he died a couple of years ago, although his son is still hanging on. Probably more than you need to know for a soup recipe, but hey, it's my blog.

Portuguese Sopa

1 lb cubed beef ( I use sirloin tip)
2 yellow onions, diced
5 cloves garlic, minced
1 bunch green onions, sliced
2 ripe tomatoes, peeled and chopped
1 package frozen chopped spinach
2 medium Idaho potatoes, peeled and diced ( I think Yuca might work just as well)
1/2 bunch Cilantro, chopped
2 Tbsp. coriander
2 Tbsp. sambal oelek ( Chinese red pepper paste)
1 Quart chicken stock
2 Quarts beef stock
3/4 liter red wine
Believe it or not - 1/2 cup ketchup
1/4 cup cider vinegar
Beef base to taste
Olive oil

Brown meat in 3 tbsps. olive oil over medium high heat. Once browned, remove and add onions. Cook for about two minutes, stirring, then add garlic. Cook for another two minutes then add wine. Scrape bottom of pan and deglaze. Add remaining ingredients, including the browned meat, and bring to a simmer. Let cook for at least 3 hours. Add beef base if you think it needs it. This soup is always better the next day and it is great with fresh bread for dipping.