Sopa criolla péruvienne
Soupe de nouilles et de bœuf au bouillon crémeux au lait évaporé, à l'origan, garnie d'un œuf frit.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Build the sofrito
Heat the oil in a large pot (at least 4-5 litres) over medium heat. Cook the onion 4-5 minutes until soft, add the garlic and aji amarillo paste and cook 1-2 minutes until fragrant, then add the tomato and mash it in, cooking until it breaks down into a thick base.
- 2 tbsp vegetable oil
- 1 red onion
- 3 cloves garlic
- 2 tbsp aji amarillo paste
- 1 tomato
✅ C'est prêt quand : tomato has broken down into a thick, jam-like base
Brown the beef
Add the beef strips to the pot, season with salt and pepper, and cook over medium-high heat for 4-5 minutes, stirring, until browned on all sides. It does not need to be fully cooked yet.
- 400 g beef strips
- to taste salt and pepper
✅ C'est prêt quand : beef is browned on all sides
Simmer the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the noodles
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish with milk and oregano
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Build the sofrito
Heat the oil in a large pot (at least 4-5 litres) over medium heat. Cook the onion 4-5 minutes until soft, add the garlic and aji amarillo paste and cook 1-2 minutes until fragrant, then add the tomato and mash it in, cooking until it breaks down into a thick base.
- 2 tbsp vegetable oil
- 1 red onion
- 3 cloves garlic
- 2 tbsp aji amarillo paste
- 1 tomato
✅ C'est prêt quand : tomato has broken down into a thick, jam-like base
Brown the beef
Add the beef strips to the pot, season with salt and pepper, and cook over medium-high heat for 4-5 minutes, stirring, until browned on all sides. It does not need to be fully cooked yet.
- 400 g beef strips
- to taste salt and pepper
✅ C'est prêt quand : beef is browned on all sides
Simmer the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the noodles
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish with milk and oregano
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Sopa criolla belongs to Lima's comida criolla, the home cooking that grew out of Spanish, African, Andean and immigrant influences meeting in the capital's kitchens. Thin wheat noodles, brought by Italian immigrants, were folded into local beef broths and finished the Peruvian way, with evaporated milk for body and ají amarillo for color and depth.
It became a staple of family lunches and small neighborhood eateries, valued as a filling, inexpensive dish that could stretch a little meat into a full meal for everyone at the table.
⭐ Why It's Famous
It's loved for its creamy, savory broth and the comforting ritual of breaking a fried egg into the bowl just before eating.
💡 Fun Fact
Topping noodle and rice dishes with a fried egg is a beloved Peruvian habit, seen across comida criolla classics, and it likely started as an easy way to add protein and richness to a simple home meal.
Lima, Peru
-12.05°S, -77.04°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!