Sopa da Mulher Parida (Sopa da mulher parida)
Overview
Sopa da mulher parida, the new mother's soup, is a thick chicken soup from Minas Gerais in Brazil. A fat free-range hen, a galinha caipira, is cut into pieces and cooked with garlic, salt, chilli and onion until the meat falls from the bones and the broth is rich and golden. The meat is taken out and shredded, and corn flour or fubá is sprinkled into the simmering broth while it is stirred constantly, so that it thickens smoothly without lumps. The chicken goes back into the pot, and the soup is finished with plenty of chopped parsley and spring onions. It is served very hot, often with rice cooked with garlic.
History
For generations, the women of the interior of Brazil spent the resguardo, the weeks of rest after childbirth, eating chicken, and this soup was their main dish. In Brumadinho it was cooked by the midwives and the women of the family for at least three days after a birth, and neighbours brought live hens as gifts. In Pitangui the recipe is said to be almost 300 years old, and today it is served in the town's bars as a snack with beer and cachaça.
Main ingredients
Free-range hen, corn flour, garlic, chilli, parsley, spring onions. The soup is built on thick chicken broth with corn flour and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Corn soups · More soups from Brazil
Recipe
Method
- 11 h
Cook the hen with the garlic, onion, chilli, salt and water until very tender, about 1 hour.
- 2
Take out the meat, shred it and discard the bones.
- 3
Bring the broth back to the boil and sprinkle in the corn flour, stirring all the time.
- 410 min
Simmer for 10 minutes until thick and smooth, then return the chicken.
- 5
Add the parsley and spring onions and serve with rice.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
