Soups · Peruvian cuisine
Peruvian Sopa Criolla: GIACOMO BOCCHIO
I confess I am an admirer and follower of our Peruvian chef Giacomo Bocchio
- Total time30 min
- Servings4
- DifficultyEasy
I am sharing this recipe, which you can also find on Giacomo Bocchio's YouTube channel (in Spanish). I am passionate about cooking and I collect recipes, tips and advice from great representatives of Peruvian cuisine like Giacomo. I hope you like my summary of the recipe, and of course don't forget to follow him on his YouTube channel.
Sopa criolla is one of the most traditional and comforting dishes of Peruvian cooking. Perfect for cold winter days, this soup is ideal for sharing with family or friends. Its rich combination of flavors and textures makes it a perfect choice for any occasion. Let's explore how to make this delicious sopa criolla with simple ingredients and an easy-to-follow method.
What is Sopa Criolla?
Sopa criolla is a typical Peruvian soup, known for its intense flavor and made with meat, vegetables and pasta. This recipe is very popular in Peruvian homes and can be adapted with different types of meat and vegetables, which makes it a versatile dish full of flavor.
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Peruvian Sopa Criolla (Creole Beef and Noodle Soup) by Giacomo Bocchio
- Prep time
- 30 min
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400
Best season: Winter, Autumn
Ingredients for Sopa Criolla
Beef stock (optional)
How to Make Peruvian Sopa Criolla
Brown the meat:
In a large pot, heat a little vegetable oil and add the beef rump cut into cubes. Brown it on all sides and add salt to taste.
Add the vegetables:
Once the meat is browned, add the chopped onion and cook until caramelized. Then add the garlic and ají panca and cook for a few more minutes.
Add the tomato:
Add the chopped tomato and stir well. Cook for a few minutes until the tomato breaks down a little.
Add the beef stock, or water if that's what you have:
Add the beef stock to the pot and mix everything. Let it boil over medium heat for about 10 minutes.
Cook the pasta:
Add the angel hair and cook for 2 minutes, stirring occasionally.
Poach the eggs:
Carefully crack the eggs and let them drop into the soup without stirring. Cook for 5 minutes so they poach.
Add the milk:
Finally, add the evaporated milk, mix well and cook for a couple more minutes. Turn off the heat.
Making the beef stock (optional) - GIACOMO BOCCHIO
Brown the bones
Brown the bones in the oven for 1 hour at 220 °C.
Make a brasa
This is caramelized onion with carrot: slice both thinly and cook them over low heat until you see the onion has caramelized the mixture. It will turn a light brown; be careful not to burn it. Keep the heat low to get a perfect brasa.
Combine in a pot
Put all the bones in a pot, leaving behind any residue on the tray you used to roast them. Add fresh thyme, parsley and bay leaf, the onion and carrot brasa, and finally water. The amount of water depends on how many bones you are using, and it all needs to reduce by half.
Bring to a boil over high heat, then lower the heat and let it cook gently without boiling. This process takes hours, depending on how much you are making, so if you want to make beef stock it is worth making a good amount so the whole process is worthwhile. This stock will be a base for many dishes; you can freeze it and use it every time you cook.
You will know the stock is ready when it starts to have a thicker texture.
Note
Tips
- If you prefer a more intense flavor, you can let the meat cook a little longer.
- You can use another type of meat, but each cut cooks differently. Rump is a cut that can be cooked for a long time without getting tough; it actually becomes more tender the longer it cooks.
- For a special touch, add a few drops of lime when serving to bring out the flavors.
Frequently Asked Questions about Peruvian Sopa Criolla
Can I make sopa criolla ahead of time?
Yes, you can cook it and reheat it when serving. However, it is best to add the pasta just before serving so it doesn't get soft.
Can I replace the ají panca?
If you can't find ají panca, you can use ají amarillo or even a little sweet pepper as an alternative.
Can I make a vegetarian version of sopa criolla?
Yes, you can replace the meat with tofu or legumes and use vegetable broth as the base.
How long does sopa criolla keep in the fridge?
Sopa criolla can be kept in the fridge for up to 3 days in an airtight container.
What goes well with sopa criolla?
We recommend serving it with fresh bread or saltine crackers, and a little avocado on the side for extra flavor.