Sopa Criolla - Sopa a la Minuta

Sopa Criolla - Sopa a la MinutaSopa Criolla - Sopa a la Minuta
Peruvian Beef and Noodle Soup

Sopa Criolla - Sopa a la Minuta
Sopa Criolla - Sopa a la Minuta

Is Sopa Criolla and Sopa a la Minuta the same soup? Or two different soups with the same base? As even Peruvian chefs seem unable to agree on this topic, we couldn't find out and really don't want to be caught in the middle. Fact is that this Peruvian classic was brought to Peru by Italian immigrants. While made in no time it's an absolutely delicious and ideal treat on a cloudy, humid and cold Lima winter day.

Main ingredients are beef meat, stock, aji panca (a Peruvian chili which gives this dish its characteristic red color), onions, garlic, angel hair pasta, white bread and eggs. If tomatoes, tomato paste and evaporated milk belong on the ingredient list for Sopa Criolla or Sopa a la Minuta or even both, well this is the parting of the ways...

Some tips before you start cooking

Below find the easy to prepare recipe for this absolutely delicious and hearty soup. If you are looking for the authentic Peruvian flavor, don't substitute the aji panca paste with another chili paste. Nowadays you can find aji panca paste or powder at many Latin American Food Stores, even online for just a few well spent Dollars.

And please go easy on the aji panca paste. The recommended 1 teaspoon should give the soup the right, still enjoyable medium heat and a nice spiciness. Additionally I have to admit I'm not a big fan of evaporated milk in my soup and either substitute it with cream or just leave it out.

LimaEasy's Recipe for Sopa a la Criolla

Ingredients for 3 to 4 servings

  • 250 g beef steak (or ground beef)
  • 1/2 onion
  • 1 glove of garlic
  • 1 teaspoon aji panca paste (or powder)
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 l beef stock (or water)
  • 1 big potato
  • 80 g angel hair pasta (or thin spagehtti)
  • 50 ml evaporated milk
  • 2 eggs
  • salt and pepper
  • cooking oil
  • 2 slices of white bread
  • 2 tablespoons olive oil
  • garlic salt


Cut the beef in very small cubes (or use ground beef), chop the onion, peel and press the garlic and peel and cube the potato. Prepare beef stock, so it's hot when you need it in just a few minutes.

In a heavy saucepan heat a splash of oil. Add beef and let brown. Salt and pepper the meat. Then add the onion, the garlic and the aji panca paste to the beef. Stir for 2 minutes. Add the tomato paste and the oregano and stir for another 2 minutes. Pour boiling beef stock (or water) into the saucepan. Then add the potato cubes. Put the lid on, reduce heat and simmer for 15 minutes.

While the soup is cooking, prepare the croutons. Cube the white bread and sprinkle some olive oil and a little bit of garlic salt on top. Mix with your hands. Heat a skillet and fry the bread cubes from both sides until brown. Set the croutons aside.

By now the soup should be nearly done. Add the angel hair pasta to it and let cook for 3 to 5 minutes until al dente. Then break in the eggs, stir once or twice and allow the yolks to becoming hard. Turn off the heat. Incorporate the milk and adjust seasoning if necessary.

Serve immediatly garnished with the croutons.


#Michelle2013-06-11 18:03
Cannot locate a recipe - please send link or recipe however. Just got back from Peru and would love to make. Your comments suggested the essence of the soup we ate!

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#Eva - Editor2013-06-12 10:08
We just recently started to add recipes to the dishes introduced to our readers here on LimaEasy and were really surprised by the positive response we got so far. As we don't just copy a recipe from any other cookbook, but only publish our personal recipes that are tried out several times until they taste the way they should and are easy to be cooked even outside Peru, this takes a little bit of time.

But soon we will have as well a simple to follow and flavorful recipe for Sopa Criolla. To be one of the first to know about it and won't miss it, please subscribe to our blog under new content or become a follower on our Facebook page.
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#Michelle2013-06-12 11:08
Beautiful - thanks Eva. Look forward to seeing the recipe. Take care,
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