Sopas mallorquinas – Mallorcan cabbage and bread soup
Mallorca's sopes: seasonal greens – cabbage, cauliflower and chard – cooked in a sofrito of onion, garlic, tomato and paprika and poured over thin slices of brown country bread until it soaks up the broth. They should end up almost dry; some make them with pork ribs.
- 1 h 12Time
- 27 minHands-on
- 4Portions
- ≈ €1.20per portion
- 450kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 3Spring onions
- 3 clovesGarlic
- 500 gWhite cabbage
- 300 gCauliflower
- 300 gSwiss chard
- 6 tbspOlive oil
- 2Tomatoes, grated
- 1 tspPaprika
- ≈ 1.5 lWater
- to tasteSalt
- 2 tbspParsley, chopped
- 250 gBread, day-old brown country bread, very thinly sliced
Method
- Chop the onion, spring onions and garlic. Shred the cabbage, break the cauliflower into small florets and cut the chard into pieces.
- Heat the oil in a wide pot, ideally earthenware, and cook the onion, spring onions and garlic over a medium-low heat for 10 minutes, until soft.
- Add the grated tomato and cook for 5 minutes. Take the pot off the heat for a moment and stir in the paprika.
- Add the cabbage, cauliflower and chard and cook for 5 minutes, then pour in the water and season with salt.
- Simmer over a low heat for 30 minutes, until the vegetables are very tender. Stir in the parsley at the end.
- Lay the bread slices in a deep dish or straight into the bowls and ladle the broth and vegetables over until the bread is soaked.
- Leave for 5 minutes so the bread absorbs the broth, then serve. The soup should be almost dry.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
