Sopa de Santana is a traditional soup from the island of Madeira , particularly associated with the region of Santana , a village located in the mountains and famous for its traditional triangle-shaped houses (built with thatch).
This dish is typical of rustic Madeiran cuisine, and is appreciated for its richness, simplicity and is often associated with the conviviality of family meals.
Ingredients (for 4 to 6 people)
- 300 g pork (ideally shoulder or fillet) or beef (you can also use chicken)
- 2 medium potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 leek, washed and cut into rounds
- 1/2 kale (or green cabbage), chopped
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 100 g white beans or lentils (previously soaked if dry)
- 1.5 liters of vegetable broth or water
- Olive oil (for cooking)
- Salt, pepper and herbs from Provence (or thyme, bay leaf)
- Espelette pepper or paprika (optional, to add a little heat)
- Cornbread or traditional bread to accompany (optional)
Preparation
Prepare the meat:
If you are using pork or beef, cut the meat into pieces and brown them in a large saucepan with a little olive oil. This will give the soup more flavor. If you prefer a milder taste, you can also use chicken cut into pieces.
Cook the vegetables:
Add the chopped onion and garlic to the pan with the meat and sauté until translucent.
Add the potatoes, carrots, leek, and kale to the pot. Stir well to coat the vegetables with the oil and meat juices.
Add the legumes:
Add the soaked white beans (or lentils) if necessary. You can also cook them separately before adding them to the soup, but it takes a little longer.
Pour the vegetable broth (or water) into the pan. Also add the herbs (thyme, bay leaf) and salt and pepper to taste.
Slow cooking:
Bring to a boil, then reduce heat and simmer over low heat for about 1 to 1 1/2 hours . The soup should cook until the vegetables and beans are tender and the meat is cooked through and tender. If necessary, add a little more water or broth during cooking to adjust the consistency.
Finish the soup:
Once everything is cooked through, you can remove the meat, debone it (if necessary) and add it back into the soup. Taste and adjust the seasoning with salt, pepper and spices (like chili or paprika if you like a little heat).
If you prefer a thicker soup, you can mash some of the vegetables or beans with a potato masher or immersion blender.
Serve hot, accompanied by cornbread or traditional bread if desired.
Advice
This soup is even better the next day, once the flavors have had time to develop.
You can also add other local vegetables depending on the season, such as zucchini, celery or tomatoes.
