Oct 7, 2010

Sopa de Fubà (Collard Greens, Cornmeal, and Sausage Soup)

Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil.

Sopa de Fubá (Collard Greens, Cornmeal, and Sausage Soup)

Credit: Todd Coleman

1⁄2 cup yellow cornmeal
2 tbsp. canola oil
6 oz. kielbasa sausage, cut diagonally
   into 1⁄4"-thick slices
7 cups chicken stock
4 oz. collard greens, stemmed and
   thinly sliced crosswise
2 eggs, lightly beaten
Kosher salt and freshly ground black
   pepper, to taste
2 scallions, thinly sliced

1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.

2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.

SERVES 6

This article was first published in Saveur in Issue #133

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Ratings & Reviews (11)

by SUSANDBRADY on 2010-11-01

The measurements of your recipe is confusing. The amount of cornmeal is what is at issue. It says to use 1/2 cup then at the end is says add 1 cup. That would make it 1 1/2 cups. Please correct. thank you. Susan

by gannacarto on 2010-11-03

Its only 1/2 cup - you had a cup of the cooked mixture back into the eggs so they don't scramble.

by gannacarto on 2010-11-03

Its only 1/2 cup - you ad a cup of the cooked mixture back into the eggs so they don't scramble.

by SFORD430 on 2010-12-06

This is one of the best recipes I've tried from Saveur. I increased the collards a bit and added about 2T diced onion and 2T diced red pepper, sauteed in the oil left in the pan from when I browned the sausage. Absolutely delicious.

by tizadora on 2010-12-18

I'm guessing that's a tiny bit of paprika on the photo. To add some color to the dish. haha! This is definitely some food comfort food on a cold winter night.

by jrdhassell on 2011-01-08

So good and satisfying!

by STORYVILLE on 2011-03-31

This soup was tasty, but nothing like the picture. It was too brothy, not thick at all. Even though I followed the directions exactly, the eggs separated in the soup, making it look like egg-drop soup. I think the instructions need to give more advice on how to achieve the texture in the picture.

by KENKOPP on 2012-02-28

Although I forgot the scallions and the paprika at the end, this was a VERY satisfying soup and a well-done recipe. Giving the cornmeal time to bloom in the broth and then tempering the eggs so they would not scramble produced a very rich, silky texture despite there being no cream or other dairy in the ingredients. I would normally use my own homemade chicken stock for this but only had two cups in the freezer so I added three cups of chicken broth made from Better than Bullion paste and two cubes of Telma mushroom stock. With the salt from the kielbasa, the result overall was a tiny bit more salt that I would have preferred, but next time I will use only my own unsalted stock and expect perfect results. Excellent winter recipe!

by LARISSAABBOTT on 2012-10-18

This is similar to "Caldo Verde" soup which is popular in Minas Gerais, Brazil and in Portugal too. Just use potatoes instead of cornmeal.

by KNEAD2BE on 2012-12-29

A very good and rib-sticking soup for a cold winter day!
The base was a little thick at the end, so added a bit more stock.
Will add more sausage next time so the collards and meat are more even.

Be sure an temper the eggs. This will keep them from scrambling when added into the soup.