Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Sopa de beldroegas is an Alentejo recipe with a strong connection to rural ingredients.
The purslane adds fresh, green flavour, while potatoes, eggs and cheese make the soup more substantial.
Ingredients
- 1 bunch of cleaned purslane
- 3 sliced potatoes
- 1 chopped onion
- 3 garlic cloves
- 80 ml olive oil
- 4 eggs
- Fresh or ripened cheese in pieces
- Salt and pepper
Method
- Sauté the onion and garlic in the olive oil.
- Add potatoes and hot water.
- Cook until the potato is soft.
- Add the purslane and cook briefly.
- Poach the eggs in the broth.
- Serve with pieces of fresh or aged cheese.
Tips from Empório Portugal
- Purslane cooks quickly.
- Add the cheese when serving.
- Finish the soup with a generous drizzle of olive oil.
Possible substitutions in Brazil
- Spinach or watercress can replace purslane as an adaptation.
- Minas cured cheese works in Brazil.
Pairing
An Alentejo white wine or iced tea. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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