Peruvian Sopa Criolla Recipe
This sopa criolla or Peruvian Beef Noodle Soup is delicious and easy to prepare. All you need is a good sofrito, aji panca paste, tomato paste, and beef.
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Servings: 5 portions
Ingredients
For the recipe
- 2 tbsp vegetable oil
- 250 g diced beef
- 200 g red onion finely diced
- ¼ tsp cumin
- 1 tsp oregano
- 2 garlic cloves finely minced
- 200 g finely diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp ají panca paste
- 1 L beef stock or water
- 70 ml evaporated milk
- 130 g vermicelli noodles / angel hair noodles
- Salt and pepper
For serving
- 5 eggs
Instructions
- Preheat a large pot over high heat. Add the oil and use it to sear approximately half of the diced beef. Season with salt and pepper. Reserve and repeat with the rest of the beef.
- In the same pot, add more oil if necessary, as well as the onion, oregano, and cumin. Stir using a spoon or spatula, using it to scrape the golden bits at the bottom of the pot from the beef and incorporating them into the onions.
- Once the onion is golden, add the garlic and stir for a minute.
- Add the tomato and cook it for a couple of minutes or until it softens.
- Add the tomato paste and ají panca paste and stir constantly for a couple of minutes or until a thick paste forms.
- Add the beef back in, along with the beef stock or water, and stir.
- Add the evaporated milk and bring everything to a boil. Taste and correct the level of salt.
- Add the noodles and let them cook for a couple of minutes.
- Serve each portion with a fried egg.
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