Sopa a la Minuta (Sopa a la minuta)
Overview
Sopa a la minuta is a quick, homely Peruvian soup of minced beef and fine noodles. It starts with an aderezo, the Peruvian base of onion, garlic and tomato fried in oil, often with a spoon of ají panca paste. Minced or finely chopped beef is browned in it, water is added, and thin angel-hair noodles cook in the broth for a few minutes. At the end, milk is poured in and eggs are cracked into the pot or beaten in, and dried oregano is rubbed over the top. The soup is creamy, light and filling, and it is made in Lima homes on weekday evenings when there is little time to cook.
History
The soup has been known in Peru since the end of the 19th century, and it may have arrived with Italian immigrants, who settled in Lima in large numbers. Early versions were simple fine noodles in broth with grated Parmesan cheese. The name a la minuta, meaning made to order or in a minute, refers to how fast it is to prepare, and it is still a common family supper today.
Main ingredients
Minced beef, angel-hair noodles, milk, egg, tomato, oregano. The soup is built on water and milk and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Tomato soups · Noodle soups · Egg soups · More soups from Peru
Recipe
Method
- 1
Fry the onion, garlic, tomato and ají panca in the oil until soft.
- 25 min
Add the beef and brown it, then pour in the water, season and boil for 5 minutes.
- 34 min
Add the noodles and cook for 4 minutes.
- 42 min
Stir in the milk, then add the eggs, stirring gently, and cook for 2 minutes.
- 5
Rub the oregano over the soup and serve.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
