Ingredients:

200g (7.05 oz) potatoes

200g carrots

200g zucchini

200g arracacha

100g (3.52 oz) muscles

1 onion

1 tablespoon chopped celery

1 tablespoon chopped leek

3l (0.79 gallons) water

Salt

Preparation method:

Cut the vegetables into cubes. Take all of the ingredients to a pan until they cook. Remove the meat and blend what’s left. Serve hot.

Yields 4 servings.

Sopa de legumes

Ingredients:

1 kg (2.2 lbs) potatoes

1l (0.26 gallons) water

2 meat bouillon cubes

2 glasses of milk

3 tablespoons butter

cornstarch

Preparation method:

Boil the water and add the bouillon cubes. Add potatoes, milk and butter over high heat and stir. Once it is ready, blend this broth and return to the oven. Thicken it with cornstarch to taste.

Sopa de Batata

Photo Credit: bucklava

Photo Credit: Gilberto Santa Rosa

Ingredients:

5 large potatoes

1 egg

½ tea-cup wheat flour

½ tablespoon butter

Preparation method:

Cook the unpeeled potatoes until tender. Remove from water, peel and mash them. Toss the egg and butter first. Add wheat flour. Make rolls and cut the gnocchi bits. Cook and serve with tomato sauce.

With cheese:

Grate the cheese. Toss the mashed potatoes, egg and butter. Then add the wheat flour. Make rolls and cut the gnocchi bits.

With manioc:

Follow the same directions above, using ½ kilo (17.63 oz or 1.1 lbs) of baked peeled maniocs instead of potatoes.

Nhoque

Ingredients:

1 cup all-purpose flour
4 tablespoons cornstarch
1 tablespoon baking powder
2 cups cooked potatoes
300 ml beer
1 teaspoon salt
Parsley to taste
Pepper sauce to taste
Black pepper to taste
2 cups crab meat (siri)
Salt to taste

Preparation:

Put all the dry ingredients and 1 teaspoon salt in a bowl. Mix with the beer, and set aside.

In another bowl, mix potatoes, crab meat, pepper sauce, black pepper, parsley and salt to taste. Mix thoroughly with your hands.

Shape the crab mixture into balls, coat with the beer batter and fry immediately.