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Print this Recipe    Sopas

5-lb. beef pot roast, cut into 3 pieces
4 cloves garlic
3 8-oz cans tomato sauce
1/2 cup coarsely chopped onion
1/2 cup chopped parsley
5 celery stalks, chopped
1 bottle rose' wine
10 cups cold water
1 tsp. pepper
2 Tbsp. salt
1 Tbsp. ground allspice
1/2 tsp. cumin seeds
4 bay leaves
1 Tbsp. wine vinegar
1 head green cabbage, cored and quartered
1 loaf French bread, cut into 1 inch slices
25 whole fresh mint leaves, with stem-essential

Combine all ingredients except mint and bread in a large pot.
Cover and simmer 6 hours. During last hour, uncover pot.

At serving time, cover bottom of large, shallow serving dish with
bread slices. Lay lightly bruised mint leaves on top of bread so
each piece is touched by mint flavor. Ladle hot sopas on top and
eat immediately.

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