Peruvian Creole Soup (sopa Criolla)
Peruvian Creole Soup, also known as Sopa Criolla, is a popular dish in Peruvian-Chinese cuisine. This hearty soup is a delicious blend of Chinese and Peruvian flavors, creating a unique and comforting meal.
Ingredients
- 1 pound beef, thinly sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 teaspoon cumin
- 4 cups beef broth
- 1 cup angel hair pasta
- 2 eggs
- 1/4 cup evaporated milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and cook until softened.
- Add the beef slices and cook until browned.
- Stir in the diced tomatoes and cumin, and cook for a few minutes.
- Pour in the beef broth and bring to a boil. Add the angel hair pasta and cook until al dente.
- In a bowl, beat the eggs and evaporated milk together. Slowly pour the mixture into the soup, stirring constantly to create egg ribbons.
- Season with salt and pepper to taste. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Bowl Whisk Serving bowls Soup ladle
Tools
Stove Mixing spoon
Serving suggestions
Serve the Peruvian Creole Soup with a side of crusty bread or steamed rice for a complete meal.
Tips & tricks
For added flavor, garnish the soup with fresh cilantro and a squeeze of lime juice before serving.
Cost
$15