A traditional Peruvian recipe that combines intense and aromatic flavors in a comforting and satisfying soup.
Discover the authentic taste of Peruvian criolla soup, a unique mixture of steak meat, tomatoes, peppers, and noodles in a dark meat and evaporated milk broth, served with poached eggs and sprinkled with oregano.
It's a comforting delight for the whole family!
Peruvian Criolla Soup
Ingredients
500 grams of Chopped steak meat
Oil
1 ½ Chopped onion
4 Crushed garlic cloves
5 Grated tomatoes
1 ½ tablespoon of Tomato paste
2 Roasted peruvian peppers
2 liters of Dark meat 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
1 pinch of Dried oregano
Preparation
Step 1 : To prepare this recipe, start by seasoning the meat with salt and pepper.
Step 2 : Then, heat oil in a skillet until very hot.
Step 3 : Add the meat and lightly fry it.
Step 4 : Next, add the onion and garlic to the skillet, cooking until tender and golden.
Step 5 : Then, add the tomatoes and whole peppers, continuing to cook until most of the liquid has evaporated.
Step 6 : Incorporate the tomato paste and mix well.
Step 7 : Add the broth and bring the mixture to a boil for a few minutes.
Step 8 : Add the noodles and cook until tender, then add the evaporated milk.
Step 9 : Warm the soup before serving.
Step 10 : In another container, poach the eggs in boiling water with a pinch of salt and vinegar.
Step 11 : Serve the soup in individual bowls and place a poached egg in each.
Step 12 : Sprinkle some oregano on top and enjoy.
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