Portuguese · soup
Sopa de Pedra
Sopa de Pedra reads umami 7.6, richness 7.4 and allium 4.2 on Palate's 0–10 flavor X-ray — a Portuguese soup, about 2 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.1 / 10
- Sweet & Fruity — 1.3 / 10
- Sour & Bright — 0.9 / 10
- Bitter & Earthy — 2.6 / 10
- Rich & Fat — 7.7 / 10
- Aromatic & Spice — 4.6 / 10
The measured notes (of 18)
Umami 7.6 · Richness 7.4 · Allium 4.2 · Salinity 4.1 · Herbaceous 2.4 · Smoke 2.2 · Warm Spice 1.9 · Earthy 1.7 · Heat 1.4 · Bitterness 1.2 · Sweetness 1.2 · Nutty 1.0 · Floral 0.9 · Citrus 0.8 · Funk & Ferment 0.6
What's in it (13)
- 6 oz chouriço
- 4 oz blood sausage
- 8 oz pork belly
- 1 cup dried red kidney beans
- 3 potatoes
- 1 onion
- 3 cloves garlic
- 3 tbsp olive oil
- 2 bay leaves
- 1 tsp paprika
- 3 tbsp parsley
- salt to taste
- 1/2 tsp black pepper
Time & effort: about 2 hr (20 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 198.1 kcal, 7.9 g protein, 11.6 g fat, 16.1 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (5 steps)
- Soak beans overnight, then simmer with pork belly, whole chouriço, and blood sausage until beans and pork are tender.
- Remove the sausages, slice thickly, and return to the pot.
- Add diced potato and cook until soft.
- Soften onion and garlic in olive oil with paprika and stir into the soup.
- Serve generously in deep bowls with parsley and thick bread.
Dishes with a similar flavor shape
- Feijoada à Portuguesa — Portuguese
- Sea Island Red Peas and Rice — Southern · Lowcountry
- Kielbasa (Polish Smoked Sausage) — Polish
- Kiszka (Blood Sausage / Black Pudding) — Polish
- Congrí (Moros y Cristianos) — Cuban
Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.