Today we’re talking about one of the richest, most interesting and flavour-packed dishes in Balearic cuisine. In this case, from the island of Mallorca. As you’ll see, it can be prepared in different ways depending on the time of year and the seasonal produce available, but when the cold weather arrives —like now, in the winter months— it tends to be the very best option. So take note, enjoy the read, and get your shopping list ready, because I have the feeling you’ll want to make the recipe. Bon profit!
Mallorcan “sopas” are one of the most representative dishes of Mallorca’s traditional cuisine — a recipe where vegetables from the garden, rustic Mallorcan bread (pan moreno) and patience come together to create one of the most comforting meals imaginable. It’s no coincidence that this is a dish passed down from generation to generation: it’s simple, nutritious, affordable, intensely flavourful and, above all, deeply Mallorcan. One thing though… it’s definitely not for those who don’t enjoy vegetables, because here they are the absolute stars.
The basis of this recipe is surprising for those who make it for the first time: it is not a liquid soup, despite what the name might suggest. In reality, it’s a semi-dry dish, where slices of bread —cut very, very thinly— are layered and act like a sponge, soaking up the broth created from sautéing the vegetables. This wafer-thin bread often catches newcomers off guard, but it’s precisely this detail that gives the dish its unique texture: tender, juicy, almost silky, yet never soupy.
The charm of Mallorcan “sopas” lies in their absolute versatility. They can be made at any time of the year: lighter in spring, using seasonal vegetables; more intense in autumn and winter, with cabbage, mushrooms or even a touch of sobrasada for those wanting a heartier, more rustic version. Every household has its trick, its style, its little tradition. But they all share the same essence: slow cooking, local ingredients and respect for simplicity.
They’re also a tribute to the art of avoiding waste: born from the need to use up leftover stale bread and transform a few humble vegetables into a feast. And what a job well done. Today, it’s one of the most cherished dishes among locals and visitors alike, because it embodies everything that defines Balearic cuisine: flavour, honesty and a deep connection to the land.
Enjoying a plate of Mallorcan “sopas” is enjoying the countryside, tradition and the kind of dish meant to be eaten slowly, calmly. The aroma of the sautéed vegetables, the fragrance of the cabbage, the bread soaking up the broth… Everything invites you to sit down at the table, hungry and ready for seconds.
Below, you’ll find the traditional recipe. If you read this article to the end, chances are you’ll end up rushing to the kitchen to make it. They’re simply irresistible. If you'd allow me to give you a personal tip, go ahead and give it a taste of 'butifarró picante', the spicy rot of mallorcan sausage :-)
Let’s get to work! Now that you know the story, all that’s left is to put it into practice and turn that imagined plate into reality. Here’s the recipe — let your imagination take over and enjoy a star moment. (If you’re eating alone, you’ll have leftovers for a few days, so everything works out!)
Ingredients (serves 4):
300 g of Mallorcan pan moreno, sliced very thinly (2–3 mm)
1 small cabbage or ½ large cabbage
1 bunch of Swiss chard
1 large onion
2 ripe tomatoes
2 garlic cloves
1 green pepper
Olive oil
Sweet paprika
Salt and pepper
Optional: mushrooms, sobrasada, butifarrón or bacon (for heartier versions)
Preparation:
Start with the base: In a large pot, heat some oil and sauté the chopped onion, garlic and pepper. Cook for a few minutes until soft.
Add the tomato: Stir in the grated tomatoes and let them reduce.
Add the greens: Add finely sliced cabbage and chopped Swiss chard. Sauté until they shrink down.
Season: Add a teaspoon of sweet paprika, salt and pepper.
Add water: Pour in just enough water to cover the vegetables. Cook for 15–20 minutes over medium heat.
Assemble the sopas: Remove part of the broth, leaving just a shallow amount. Layer thin slices of bread with layers of vegetables. The bread will absorb the broth and create the classic texture.
Rest: Let it rest for 5 minutes before serving.
And that’s it. A dish that smells like home, winter and Mallorcan tradition. As simple as it is perfect.
