Peruvian cuisine soups offer a wide variety depending on the region. Criolla soup stands out as a classic in the Peruvian menu, being easy to prepare and delighting the palate with its exquisite flavor.
This soup has its roots in the fusion of creole cuisine and European influences. It is a comforting dish that evokes family memories and culinary tradition.
We invite you to prepare this exquisite recipe together, we hope you enjoy it!
Criolla Soup
Ingredients
500 grams of Finely chopped beef
Vegetable oil
1 ½ Medium onion
4 Crushed garlic cloves
5 Tomatoes, peeled and seedless, grated
1 ½ tablespoon of Tomato paste
2 Whole toasted aji mirasol peppers
2 liters of Dark beef broth
80 grams of Angel hair pasta
½ cup of Evaporated milk
6 Eggs
2 tablespoons of White vinegar
1 pinch of Salt
1 pinch of Pepper
Dried oregano
Preparation
Step 1 : To prepare this recipe, first season the meat with salt and pepper.
Step 2 : Next, heat oil in a skillet until hot and add the meat to lightly fry.
Step 3 : Then, add the onion and garlic, cooking until tender and golden.
Step 4 : Next, incorporate the tomatoes and whole peppers, continuing to cook until most of the liquid evaporates.
Step 5 : Then, add the tomato paste and mix well.
Step 6 : Next, add the broth and bring to a boil for a few minutes.
Step 7 : Add the noodles to the preparation and cook until tender.
Step 8 : Finally, add the milk and serve the soup in individual bowls, placing one egg in each.
Step 9 : To finish, sprinkle a bit of oregano on top before serving.
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