Sopa criolla
Sopa criolla (a.k.a. sopa a la minuta) is the Peruvian version of laksa. It’s not as sweet, not as thick, not as tangy, but equally comforting.
Servings 5
Ingredients
- 2 tbsp olive oil
- 1 red onion finely chopped
- 2 garlic cloves minced
- 500 g beef mince
- 6 tomatoes peeled and finely chopped
- 2 tbsp ají panca Peruvian red chilli paste
- 2 tsp ají amarillo Peruvian yellow chilli paste
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- Salt and pepper
- 1 1/2 litres beef stock
- 75-100 g vermicelli
- 3/4-1 cup milk
- 5 eggs
To serve
- Bread optional
Instructions
- Heat up oil at medium temperature, add onion and garlic. Cook for 5 minutes.
- Add beef, stir until fully cooked.
- Add tomatoes, chilli pastes and tomato paste, oregano, 1 tsp salt and freshly ground pepper. Cook for another 5 minutes.
- Add stock, bring to a boil. Cook for 10 minutes.
- Add vermicelli, let soften for a few minutes.
- Add milk, adjust seasoning and carefully drop eggs on the soup.
- Serve as soon as eggs are fully poached.