The chilly weather is starting to set in, and with it comes that craving for a warm, comforting bowl of soup, right? Today, we’re sharing our recipe for Brazilian Cornmeal Soup (Sopa de Fubá)—the ultimate definition of comfort food. Let’s get started!
Ingredients for Brazilian Cornmeal Soup:
- 1 tbsp extra-virgin olive oil;
- 2 beef bouillon cubes;
- Chopped fresh chives or scallions to taste (optional);
- 1 cup yellow cornmeal (fine grind/fubá);
- 8.5 cups water (approx. 2 liters);
- Salt to taste;
- Black pepper to taste.
How to make Brazilian Cornmeal Soup:
- Start by slowly dissolving the cornmeal in the water to prevent lumps from forming;
- Next, place it over medium heat. Add the salt, olive oil, and beef bouillon, stirring constantly until it thickens;
- Once thickened, cover the pot and cook for about 15 minutes, stirring occasionally to prevent it from sticking to the bottom, until the cornmeal is fully cooked;
- Adjust the seasoning with salt and black pepper to your liking;
- It’s ready! Sprinkle with fresh chives or scallions just before serving for an extra touch;
- Enjoy!
Tip:
To ensure your cornmeal soup is perfectly creamy and flavorful, it is essential to dissolve the cornmeal in the water thoroughly before applying heat. This prevents clumps and ensures a smooth, velvety texture.
Did you know?
Cornmeal soup is a traditional recipe from the Minas Gerais region of Brazil, featuring fubá (a finely ground cornmeal) as its star ingredient. While it has roots in Brazilian heritage, this cozy soup has become a beloved staple across the country, especially cherished on colder days.
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