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Sopa Seca / Dry Soup

It is another curiosity of the rich traditional Portuguese cuisine, whose origin is rooted, according to oral testimonies and that are transmitted from generation to generation, in the habit that had the humblest families and sparse economic resources, to prepare a dessert that was within the reach of their pockets and that satisfied their gastronomic aspirations, especially on feast days.

Sweet based on old wheat bread, it has some variants. In our region it is made with the broth of the "cozido à" stew. To present its original flavor it should preferably be made in a wood oven and should be tasted while still warm.

Called the dessert of the "poor", its simplicity takes us to a wealth of flavors and aromas, leading me to strongly recommend that you try this rarity of our gastronomy. This dessert is served as a dessert at rural weddings and harvest festivals.


  • 1 Chicken
  • 100g Bacon
  • 300g Beef without fat
  • 1 Mint sprig
  • 3 Tablespoons honey
  • Cinnamon q.b.
  • Sugar q.b.
  • 250g wheat bread


  1. Bring the meat to boil in salted water. Once it is cooked, add the mint sprig, honey, cinnamon powder and the sugar.
  2. Cut the bread into French toast type slices and place in a bowl. Dip the bread in the broth previously prepared
  3. Take an earthenware baking dish and sprinkle the bottom with sugar and cinnamon and place the slices in layers, separated with sugar and cinnamon. The last layer is sprinkled with sugar and cinnamon.
  4. Cover the bowl with foil and bake in the oven without toasting.
  5. Serve warm

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