Peruvian gastronomy soups offer a wide variety depending on the region. The 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!
Before you begin, we recommend as an alternative the delicious recipe from Caldo de camarón on a friendly site.
Criolla Soup
Ingredients
500 grams of Finely chopped beef
Vegetable oil
1 ½ Medium onion
4 Crushed garlic cloves
5 Peeled and deseeded tomatoes, grated
1 ½ tablespoon of Tomato paste
2 Whole toasted achiote 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 : Subsequently, add the tomatoes and whole peppers, continuing to cook until most of the liquid evaporates.
Step 5 : Afterwards, add the tomato paste and mix well.
Step 6 : Next, pour in the broth and bring to a boil for a few minutes.
Step 7 : Add the noodles to the mixture and cook until tender.
Step 8 : Finally, add the milk and serve the soup in individual plates, placing one egg per bowl.
Step 9 : To finish, sprinkle a little oregano on top before serving.
If you liked this recipe, you’ll surely love the dishes at Arvejas or Sopa de frijoles rojos from our recipe collections.
