Portuguese
Sopa da Pedra
A rustic Ribatejo bean soup from Almeirim, rich with pork ear, chouriço, morcela, farinheira, potatoes, and coriander. The traditional clean stone is placed in the serving bowl as a nod to the old story that gave the soup its name.
Watch it madeSaborIntenso · 5:48
Ingredients
- Dried red kidney beans120g
- Water1.2 litres, plus more as needed
- Pig's ear, cleaned and scraped100g
- Pork belly or salted pork ribs120g
- Chouriço de carne60g
- Morcela50g
- Farinheira50g
- Yellow onion, finely chopped1 small
- Garlic cloves, minced2
- Bay leaf1
- Olive oil1 tbsp
- Waxy potatoes, peeled and diced180g
- Fresh coriander, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Smooth clean river stone, scrubbed and boiled1 small, optional for serving
Method
- Soak the red kidney beans overnight in plenty of cold water, then drain them.
- Put the beans, pig's ear, pork belly or ribs, chouriço, morcela, bay leaf, and 1.2 litres of fresh water in a pot.
- Bring to a boil, skim off any foam, then reduce to a gentle simmer.
- Prick the farinheira with a toothpick and add it to the pot for the last 12 minutes of sausage cooking so it does not burst.
- Remove the chouriço, morcela, and farinheira once cooked through, then set them aside covered.
- Continue simmering the beans and pork until the beans are tender and the pig's ear is soft, about 1 hour 30 minutes total.
- Lift out the pig's ear and pork belly or ribs, dice the meat into small pieces, and discard any bones.
- Warm the olive oil in a small pan and gently cook the onion and garlic until soft and golden, then stir them into the soup pot.
- Add the diced potatoes and simmer until tender, about 15 to 20 minutes.
- Slice the chouriço and morcela into rounds and cut the farinheira into thick pieces.
- Return the diced pork, pig's ear, chouriço, morcela, and farinheira to the pot and simmer for 5 minutes to bring the flavors together.
- Adjust the broth with a little hot water if it is too thick, then season carefully with salt and black pepper.
- Place the boiled clean stone in the serving tureen or bowl if using, ladle the soup over it, and finish with chopped coriander.
Common questions
Can I substitute the pig’s ear or sausages in Sopa da Pedra if I can’t find them?
Yes. Use pork shoulder, ham hock, or extra salted pork for the pig’s ear, and smoked chorizo plus a blood sausage or a firm smoked sausage for the Portuguese sausages. The flavor won’t be identical, but it stays hearty and close.
How long does Sopa da Pedra take, and when should I add each ingredient?
Plan on about 2 to 2.5 hours total, plus overnight bean soaking. Simmer beans and meats first, add farinheira only for the last 12 minutes, then return the diced meats and add potatoes near the end until tender.
What are the most common mistakes when making Sopa da Pedra?
The biggest mistakes are boiling too hard, which can split sausages and toughen the meat, and adding farinheira too early. Also, don’t salt aggressively at the start, because cured meats usually provide plenty of seasoning.
How should I store Sopa da Pedra, and does it reheat well?
It keeps well refrigerated for up to 3 days and often tastes better the next day. Reheat gently over low heat with a splash of water if needed. For longer storage, freeze without the sausages if possible for best texture.
What is the best way to serve Sopa da Pedra?
Serve it very hot in deep bowls, with plenty of beans, potato, and chopped meats in each portion. Finish with fresh coriander on top and, if you like, crusty bread on the side to soak up the broth.