Sopa Criolla (Sopa criolla)
Overview
Sopa criolla is a creamy, gently spicy Peruvian beef and noodle soup. Thin strips or small pieces of beef are browned with garlic, onion, tomato and aji panca chilli paste, then simmered in broth with thin angel hair noodles. Milk or evaporated milk is stirred in at the end, which turns the broth a soft orange-pink colour, and eggs are poached in the pot or fried and placed on top. A pinch of dried oregano, crisp toasted bread and sometimes a fried egg finish the bowl. It is quick, warming and filling, and it is one of the most popular soups in Lima's everyday restaurants.
History
Sopa criolla is part of the criollo cooking of the Peruvian coast, which mixes Spanish, indigenous and African influences. It is a regular dish on the set lunch menus, called menú, served in small restaurants across Lima, and it is especially popular in the cool, grey winter months. Many Peruvians also make it as a late-night meal after a party.
Main ingredients
Beef, angel hair noodles, milk, eggs, aji panca chilli, oregano. The soup is built on beef broth with milk and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Noodle soups · Egg soups · More soups from Peru
Recipe
Method
- 15 min
Brown the beef in a little oil, then add the onion, garlic, tomato, aji panca and cumin and cook for 5 minutes.
- 210 min
Add the stock and simmer for 10 minutes.
- 34 min
Add the noodles and cook for 4 minutes.
- 43 min
Stir in the milk, crack in the eggs and poach for 3 minutes.
- 5
Season, sprinkle with oregano and serve with toasted bread.
- ✓
Serve. About 40 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.
