Sopa a la Criolla

Sopa a la Criolla Recipe - Traditional Beef Soup from Peru

Region / culture: Peru | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Sopa a la Criolla is a traditional Peruvian soup that is hearty, flavorful, and perfect for a comforting meal. This soup is a popular dish in Peru and is loved for its rich and savory flavors.

History

Sopa a la Criolla has its origins in the culinary traditions of Peru. It is a dish that has been passed down through generations and is a staple in Peruvian cuisine. The soup is known for its simple yet delicious ingredients that come together to create a flavorful and satisfying meal.

Ingredients

1 cup lean beef
1 cup tomatoes
1 cup onion
salt
pepper
noodles
garlic salt
herbs (coriander, rosemary, thyme, parsley, or oregano)
2 eggs
1 can evaporated milk
hot pepper
toast, cut into small pieces

How to prepare

Cook the beef in oil.
Add tomato, onion, salt, and pepper.
Boil thin noodles with salt.
Combine the noodles and meat sauce.
Use the water from the noodles to make the soup.
Bring to a boil.
Turn off the heat and break in eggs without stirring.
Add 1 can of evaporated milk to 2 qt (1.89 liters) of soup.
Add hot pepper.
Serve with a small piece of toast floating on top.

Variations

Add diced potatoes or carrots for added texture and flavor.
Use ground beef or chicken instead of lean beef for a different twist on this traditional recipe.
Add a splash of lime juice or a sprinkle of cilantro for a fresh and zesty flavor.

Cooking Tips & Tricks

Make sure to cook the beef until it is tender and flavorful.

- Be sure to season the soup with salt, pepper, garlic salt, and oregano to enhance the flavors.

- When adding the eggs to the soup, be sure not to stir them in, as this will create a creamy texture.

- Serve the soup with a small piece of toast on top for added crunch and texture.

Serving Suggestions

Serve Sopa a la Criolla with a side of avocado slices or a fresh salad for a complete and balanced meal. You can also enjoy this soup with a side of crusty bread for dipping.

Cooking Techniques

Be sure to cook the beef until it is browned and flavorful.

- When adding the eggs to the soup, be sure to break them in without stirring to create a unique and creamy texture.

- Use the water from boiling the noodles to make the soup base for added flavor.

Ingredient Substitutions

You can use ground beef or chicken instead of lean beef for a different twist on this traditional recipe.

- Use any type of pasta or noodles that you have on hand for the soup base.

Make Ahead Tips

Sopa a la Criolla can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Serve Sopa a la Criolla in individual bowls with a small piece of toast floating on top for a beautiful and appetizing presentation. Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor.

Pairing Recommendations

Pair Sopa a la Criolla with a glass of red wine or a refreshing glass of iced tea for a delicious and satisfying meal. You can also enjoy this soup with a side of crusty bread or a fresh salad for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftover Sopa a la Criolla in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Sopa a la Criolla contains approximately 350 calories. This makes it a satisfying and filling meal that is perfect for lunch or dinner.

Carbohydrates

The carbohydrates in Sopa a la Criolla come from the noodles and the small piece of toast that is served on top of the soup. These carbohydrates provide energy and help to keep you feeling full and satisfied.

Fats

The fats in Sopa a la Criolla come from the lean beef and the evaporated milk. These fats add richness and flavor to the soup, making it a satisfying and delicious meal.

Proteins

The protein in Sopa a la Criolla comes from the lean beef and the eggs. Protein is essential for building and repairing tissues in the body, making this soup a nutritious and filling meal.

Vitamins and minerals

Sopa a la Criolla is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium. These nutrients are essential for overall health and well-being.

Alergens

Sopa a la Criolla contains eggs, milk, and wheat (from the noodles and toast), which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, Sopa a la Criolla is a nutritious and delicious soup that is perfect for a comforting meal. It is rich in protein, vitamins, and minerals, making it a healthy and satisfying option for lunch or dinner.

Summary

Sopa a la Criolla is a traditional Peruvian soup that is hearty, flavorful, and perfect for a comforting meal. This soup is rich in protein, vitamins, and minerals, making it a healthy and satisfying option for lunch or dinner. Serve with a small piece of toast on top for added crunch and texture. Enjoy this delicious and nutritious soup with your family and friends!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago, when I was just a young girl living in a small village in Peru. My grandmother, Mama Rosa, was known throughout the village for her delicious cooking. She had a way of turning simple ingredients into the most flavorful dishes, and I was always in awe of her skills in the kitchen.

One day, as I was helping Mama Rosa prepare dinner, she told me about a dish called Sopa a la Criolla. She explained that it was a traditional Peruvian soup made with beef, vegetables, and noodles, and that it was a favorite among our family. Mama Rosa had learned the recipe from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through generations, and Mama Rosa was determined to teach me how to make it.

I watched closely as Mama Rosa began to prepare the soup. She started by browning the beef in a large pot, then added onions, garlic, and a blend of spices that filled the air with a mouthwatering aroma. Next, she added tomatoes, peppers, and a touch of aji amarillo, a spicy Peruvian chili pepper that gave the soup its signature kick. As the soup simmered on the stove, Mama Rosa added in a handful of noodles and let them cook until they were tender.

Finally, it was time to serve the Sopa a la Criolla. Mama Rosa ladled the steaming soup into bowls and garnished each one with a sprinkle of fresh cilantro and a squeeze of lime. The flavors were rich and comforting, and I could see why this dish was such a beloved part of our family's culinary heritage.

After that day, I made it my mission to master the art of making Sopa a la Criolla. I spent hours in the kitchen with Mama Rosa, learning her techniques and perfecting my own version of the recipe. I experimented with different cuts of beef, vegetables, and seasonings, until I found the perfect balance of flavors that reminded me of home.

Over the years, I have shared Mama Rosa's recipe for Sopa a la Criolla with friends and family, passing on the tradition that she had taught me. Each time I make the soup, I am transported back to that moment in the kitchen with Mama Rosa, where the scent of simmering broth and the sound of laughter filled the air. It is a dish that not only nourishes the body but also warms the soul, connecting me to my family's heritage and the generations of women who came before me.

As I sit down to enjoy a bowl of Sopa a la Criolla, I am grateful for the memories and traditions that have shaped me into the cook that I am today. And I know that Mama Rosa is looking down on me with pride, knowing that her legacy lives on in every spoonful of this delicious soup.