Sopa criolla – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Servings: 4 servings
Peru Servings: 4 servingsSopa Criolla is a comforting and flavorful soup that hails from the rich culinary traditions of Peru. Known for its soothing properties and vibrant taste, this Peruvian classic combines beef, pasta, and a touch of spice to create a hearty dish that’s perfect for any time of the year. The origins of Sopa Criolla can be traced to Peru’s diverse heritage, where indigenous, Spanish, and African influences meld to produce a unique and delicious culinary creation. The soup is particularly favored in Lima, where it finds its place in homes and restaurants alike, offering a taste of Peruvian warmth and hospitality.
Ingredients
- vegetable oil – 2 tablespoons / 30 ml
- onion, finely chopped – 1 large / 200 g
- garlic cloves, minced – 3 / 15 g
- ground beef – 500 g / 1 lb
- aji panca paste – 2 tablespoons / 30 g
- beef stock – 1.5 liters / 6 cups
- angel hair pasta – 100 g / 3.5 oz
- evaporated milk – 200 ml / 7 oz
- bay leaf – 1
- salt – to taste
- black pepper – to taste
- fresh cilantro, chopped – 2 tablespoons / 8 g
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant, about 5 minutes.
- Add the ground beef to the pot, cook until browned, breaking it apart with a wooden spoon, about 8 minutes.
- Stir in the aji panca paste and cook for another 2 minutes until well incorporated.
- Pour in the beef stock and add the bay leaf. Bring the mixture to a boil, then reduce to a simmer for 15 minutes.
- Add the pasta to the pot and cook until al dente, approximately 4-5 minutes.
- Lower the heat and stir in the evaporated milk, warming the soup gently without bringing it to a boil.
- Season with salt and pepper to taste, remove the bay leaf, and serve hot garnished with chopped cilantro.
Substitutions
- aji panca paste -> paprika or red bell pepper paste
- angel hair pasta -> vermicelli pasta
- beef stock -> chicken stock
Enhancements in the Next Evolution
- Add diced potatoes for extra heartiness.
- Include a touch of cumin for added flavor complexity.
- Garnish with a slice of hard-boiled egg for texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
