Beef Sopa Criolla

Prep 5 min
Total 40 min
Ingredients 15
Servings 6

The beef sopa criolla is a Peruvian table favorite. It’s so quick to make that it can be served in about half an hour. It’s usually made with finely chopped meat cut in small squares, but since it takes a bit of time, I prefer to use ground beef from the supermarket. The soup cooks much faster! Another thing I have always liked is the fried bread that goes inside, but to avoid fat, I now prefer to toast the bread in the toaster and top it with the fried egg. It’s just as tasty and has fewer calories. MORE + LESS -

Ingredients

tablespoons vegetable oil

1/2

medium onion, chopped

cloves garlic, chopped

tablespoons chili pepper paste (optional)

tablespoons tomato paste

tomatoes peeled and grated thick

pound ground beef

teaspoon dried oregano

cups boiling broth or boiling water

Salt and pepper

oz. angel hair pasta

1/2

cup of evaporated milk

slices of baguette bread, toasted

fried eggs

sprigs of fresh oregano or parsley

Directions

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1

Heat the oil in a saucepan over medium heat. Stir in the onion, garlic and chili pepper, stirring for a few minutes until the onion is soft.
2

Add the tomato paste, stirring well. Then add the grated tomatoes and cook for a few minutes until the dressing is well incorporated.
3

Add the ground beef, stirring until it changes color. Incorporate dried oregano.
4

Pour the broth or the water, salt and pepper. Cook for 15 - 20 minutes covered.
5

Add the angel hair pasta and boil for 3 minutes or until the noodles are cooked. Add any seasoning needed.
6

Turn off the heat and pour milk.
7

Serve on soup plates or in bowls. Place a fried egg on top of toasted bread and place on top of soup.
8

Garnish with fresh oregano or parsley and serve immediately.