Sopa a la Criolla II

Sopa a la Criolla II Recipe from Peru with Potatoes, Oregano, and Garlic

Region / culture: Peru | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Sopa a la Criolla II is a traditional Peruvian soup that is hearty, flavorful, and perfect for a comforting meal. This recipe is a variation of the classic Sopa a la Criolla, with a few added ingredients to enhance the flavors.

History

Sopa a la Criolla II has its roots in the traditional Peruvian cuisine, which is known for its rich and diverse flavors. This soup is a popular dish in Peru, especially during the colder months when a warm and comforting meal is needed.

Ingredients

3 potatoes
1 package of fine noodles
1 tsp of oregano (not ground)
1 tbsp of pepper
achiote
1 tomato
1 cup of oil
1 tbsp of cominos
0.5 tsp of salt
4 eggs
Slice of toast
1 small can of tomato paste
3 or 4 onions (chopped fine)
1 can of evaporated milk
1 tbsp of fresh garlic (ground)
1 whole hot red pepper

How to prepare

Boil 10 cups of water with red pepper.
Cut the raw meat into 0.25-inch cubes.
Mix the meat with salt, garlic, cumin, and pepper.
Mix the oil, achiote, tomato, tomato paste, and onions.
Then cook the mixture, adding the meat and stirring constantly.
Crumble in the oregano.
Add the meat sauce and potatoes to the boiling water.
Cook for 10 minutes.
Add the eggs.
Beat the eggs and add them to the water, constantly stirring the water.
Add the milk while stirring.
Remove the crusts from the bread and toast them.
Serve with a slice of toast, floating on the soup.

Variations

Add diced carrots or bell peppers for extra color and nutrients.
Use chicken or pork instead of beef for a different flavor profile.
Add a splash of lime juice or vinegar for a tangy twist.

Cooking Tips & Tricks

Make sure to constantly stir the soup while adding the eggs to ensure they are evenly distributed.

- Adjust the amount of salt and pepper to taste, as the seasoning can vary depending on personal preference.

- For a richer flavor, you can use beef broth instead of water for boiling the meat.

Serving Suggestions

Serve Sopa a la Criolla II with a side of rice or a fresh salad for a complete and satisfying meal. Garnish with fresh cilantro or a squeeze of lime for added flavor.

Cooking Techniques

Boil the meat with the red pepper to infuse the broth with a subtle heat.

- Constantly stir the soup while adding the eggs to create a creamy texture.

- Toast the bread slices before serving to add a crunchy element to the dish.

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian version of this soup.

- Substitute gluten-free noodles for a gluten-free option.

- Use coconut milk instead of evaporated milk for a dairy-free alternative.

Make Ahead Tips

Sopa a la Criolla II can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Sopa a la Criolla II in individual bowls, garnished with a sprig of fresh parsley or a dollop of sour cream. Add a sprinkle of paprika or chili flakes for a pop of color.

Pairing Recommendations

Pair this soup with a glass of red wine, such as a Malbec or Cabernet Sauvignon, for a perfect complement to the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Sopa a la Criolla II contains approximately 350-400 calories, making it a satisfying and filling meal option.

Carbohydrates

The carbohydrates in Sopa a la Criolla II mainly come from the potatoes, noodles, and bread. This soup is a good source of energy due to the complex carbohydrates present in these ingredients.

Fats

The fats in this soup primarily come from the oil used for cooking and the evaporated milk. While fats are essential for a balanced diet, it is important to consume them in moderation.

Proteins

The protein in Sopa a la Criolla II comes from the meat, eggs, and evaporated milk. Protein is essential for muscle growth and repair, making this soup a good option for a protein-rich meal.

Vitamins and minerals

This soup is a good source of vitamins and minerals, particularly vitamin C from the tomatoes and onions, and potassium from the potatoes. These nutrients are important for overall health and well-being.

Alergens

This recipe contains eggs, wheat (from the bread), and dairy (from the evaporated milk), which may be allergens for some individuals. It is important to be mindful of any food allergies when preparing or consuming this soup.

Summary

Overall, Sopa a la Criolla II is a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sopa a la Criolla II is a delicious and comforting Peruvian soup that is perfect for a cozy meal. With its hearty ingredients and rich flavors, this soup is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Peru. My grandmother, Abuela Rosa, was known throughout the village for her delicious cooking. She was a master in the kitchen, and I was always by her side, eager to learn her secrets.

One day, as we were preparing for a big family gathering, Abuela Rosa pulled out a faded, stained piece of paper from her recipe box. She told me that this was a recipe for Sopa a la Criolla II, a traditional Peruvian dish that was a favorite among our family. She explained that she had learned the recipe from her own grandmother, who had passed it down through generations.

As we gathered the ingredients and began to prepare the dish, Abuela Rosa shared stories of her childhood and the times she had spent in the kitchen with her grandmother. She spoke of the love and care that went into each dish, and how important it was to preserve the traditions of our culture.

The aroma of the simmering soup filled the kitchen, and I watched in awe as Abuela Rosa worked her magic. She added a pinch of this, a dash of that, and stirred the pot with a gentle hand. I could see the love and passion she poured into each step of the recipe, and I knew that this dish was something special.

Finally, the soup was ready, and we sat down to enjoy it with our family. As I took my first spoonful, I was transported back to a time long ago, when life was simpler and the flavors of home filled my soul. The Sopa a la Criolla II was unlike anything I had ever tasted before - rich, savory, and bursting with the flavors of Peru.

From that day on, the recipe for Sopa a la Criolla II became a staple in our family. I learned to make it myself, using the same techniques and love that Abuela Rosa had taught me. Over the years, I have shared the recipe with friends and neighbors, passing on the traditions of my culture to a new generation.

As I sit here now, in my own kitchen, preparing the Sopa a la Criolla II for my grandchildren, I am filled with gratitude for the memories and traditions that have been passed down to me. The recipe may have come from a piece of paper, but the true secret lies in the love and care that goes into each dish. And that, my dears, is the most important ingredient of all.