Emeril Lagasse's father made this dinner almost every Sunday using linguiça, a long, dry Portuguese sausage made with coarsely chopped pork, garlic and paprika. Any type of sausage can be substituted for the linguiça.Plus: More Soup Recipes and Tips

November 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a large soup pot, combine the chicken, beef, pork, linguiça, chorizo, bacon, garlic and bay leaves; cover with the water. Season with salt and pepper and bring to a boil. Cover partially and cook over low heat until all of the meats are tender, about 1 hour and 15 minutes for the chicken, sausages and bacon and 1 hour and 45 minutes for the beef and pork. As the various meats are done, transfer them to a large platter and cover loosely with foil.

  • When all the meats have cooked, bring the liquid to a boil and add the turnips, carrots, potatoes and cabbage. Cover and cook over moderately low heat until the vegetables are tender, about 30 minutes. Stir in the parsley and season with salt and pepper.

  • Meanwhile, slice the beef and pork across the grain 1/2 inch thick and the sausages 1 inch thick. Cut the chicken legs into thighs and drumsticks. Arrange the meats on a large, deep platter and cover loosely with foil. Pat the bacon dry and finely dice it. In a small skillet, fry the bacon over moderately high heat until crisp, about 5 minutes. Drain the bacon on paper towels.

  • Using a slotted spoon, transfer the vegetables to the platter; discard the bay leaves. Ladle some of the hot broth over the meat and vegetables and sprinkle with the bacon. Serve hot with rice.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated for up to 3 days. Reheat the meats in the broth before proceeding.

Suggested Pairing

The hearty flavors of the various meats in this dish suggest a medium-bodied red with bright fruit and a touch of tannin. Look for a Portuguese Cabernet.