Back to Recipe

Azorean Sopa de Funcho

Here's how you make Azorean Sopa de Funcho
Pause Continue Reading
  • Servings: 8
  • Prep: 45m
  • Cook: 2h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 300 grams dried kidney beans (dry 1 1/2 cups)
  • 1 pound pork back ribs (or pig’s knuckle)
  • 8 cups water
  • 1 pound fennel bulb (with green leaves, 2 bulbs)
  • 1 medium yellow onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 bay leaf
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon black pepper
  • 1 cup cabbage, chopped (Savoy cabbage leaves, coarsely chopped - optional)
  • 1 pound potatoes (new potatoes, peeled and cut into 1-inch cubes, about 3 cups)
  • 1/2 cup scallions, white parts only,thinly sliced (1 bunch)
  • 3 tablespoons olive oil
  • 1/2 pound sausage, linguiça (cut into 1/8-inch rounds)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • THE DAY BEFORE

  • Step 1: Soak beans overnight in enough water to cover by 2 inches.

  • Step 2: Rub the ribs with 2 tablespoons coarse salt and chill overnight.

  • THE NEXT DAY

  • Step 3: Drain and rinse the beans. Set aside.

  • Step 4: Wipe any excess salt from the ribs (or pig’s feet) and place in a 4-quart stock pot with the beans and water. Cover, place over medium-high heat, and bring to a boil. Reduce the heat and simmer until the meat is tender and the beans are easily mashed (about 1 hour). Occasionally skim the surface of any impurities.

  • Step 5: Meanwhile, trim and discard coarse stems from the fine feathery fennel leaves. Finely chop enough leaves to yield 2 cups. (If you are using fennel bulbs, discard the outer layer. Separate sections of the bulbs, rinse well, and coarsely chop.) Set fennel aside.

  • Step 6: Add the onion, garlic, bay leaf, cloves, and black pepper to the pot. Simmer 5 minutes, then toss in the fennel leaves, and chopped bulb if using, along with the cabbage, potatoes, scallions, olive oil, and sausage. Return the soup to a boil, reduce the heat to medium-low, and continue to simmer until the potatoes are done and the cabbage is tender, about 20 minutes.

  • Step 7: Usually this soup needs no additional salt, but taste and season to your preference. Serve with good crusty bread.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.