📝 About This Recipe
Deep from the heart of Minas Gerais, this Sopa de Fubá com Couve is the ultimate Brazilian soul food. This silky, golden cornmeal velouté is enriched with smoky meats and finished with ribbons of vibrant, garlicky collard greens. It is a humble yet sophisticated dish that perfectly balances earthy sweetness with savory depth, making it the perfect remedy for a chilly evening.
🥗 Ingredients
The Base
- 1 cup Fine Cornmeal (Fubá Mimoso) (ensure it is the fine-grind variety)
- 2 cups Cold Water or Room Temp Stock (for dissolving the cornmeal)
- 6 cups Chicken or Vegetable Stock (low sodium preferred)
Aromatics and Meats
- 1/2 cup Smoked Bacon (diced into small cubes)
- 1 cup Calabresa Sausage or Linguiça (thinly sliced into rounds)
- 1 large Yellow Onion (finely minced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Extra Virgin Olive Oil
The Greens and Seasoning
- 1 bunch Collard Greens (Couve) (stems removed, sliced into very thin ribbons (chiffonade))
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1/4 cup Fresh Parsley and Scallions (finely chopped (Cheiro-Verde))
👨🍳 Instructions
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1
In a medium bowl, whisk together the 1 cup of fine cornmeal with 2 cups of cold water or room temperature stock. This step is crucial to prevent lumps from forming when added to the hot liquid later.
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2
Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is crispy, about 5-7 minutes.
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3
Add the sliced Calabresa sausage to the pot with the bacon. Sauté for another 4 minutes until the sausage rounds are nicely browned on the edges.
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4
If the pot looks too dry, add the tablespoon of olive oil. Stir in the minced onions and cook until translucent and soft, roughly 3-4 minutes.
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5
Add the minced garlic and smoked paprika. Sauté for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Pour the 6 cups of chicken or vegetable stock into the pot. Bring the mixture to a gentle boil.
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7
Give your cornmeal and water slurry a quick stir to ensure it hasn't settled. Slowly pour the slurry into the boiling stock, whisking constantly to ensure a perfectly smooth texture.
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8
Reduce the heat to low. Simmer the soup uncovered for 20-25 minutes, stirring occasionally with a wooden spoon. The cornmeal needs this time to cook thoroughly and lose its raw 'gritty' taste.
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9
While the soup simmers, prepare the collard greens. Stack the leaves, roll them tightly like a cigar, and slice them into the thinnest ribbons possible.
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10
Check the consistency of the soup. If it has thickened too much, add a splash more water or stock. It should be creamy but pourable.
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11
Season with salt and black pepper. Taste carefully, as the bacon and sausage already provide significant salt.
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12
Stir in the thinly sliced collard greens. They only need about 2 minutes in the hot soup to soften while maintaining their vibrant green color.
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13
Turn off the heat and stir in the fresh parsley and scallions (cheiro-verde).
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14
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of the sausage and bacon.
💡 Chef's Tips
Always dissolve the cornmeal in cold liquid first; adding dry cornmeal directly to hot liquid will create stubborn lumps. For a vegetarian version, omit the bacon and sausage and use smoked salt or liquid smoke to replicate that traditional flavor. If you prefer a thicker, porridge-like consistency, simmer for an extra 10 minutes or use slightly less stock. Make sure to slice the collard greens as thin as possible (hair-like strands); this allows them to cook instantly and look beautiful. Leftovers will thicken significantly in the fridge; simply whisk in a little water when reheating to restore the texture.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough or Brazilian Pão de Queijo for dipping. Pair with a crisp, cold Brazilian Pilsner or a light-bodied red wine like Pinot Noir. A dash of hot malagueta pepper oil on top adds a perfect authentic kick. Top with a soft-poached egg for an extra layer of richness and protein. Follow with a simple dessert of 'Romeu e Julieta' (guava paste and white cheese).