Dinner · 45 min · peruvian

Sopa a la Criolla

This is the kind of Peruvian dinner you’ll make on repeat — ground beef and angel hair pasta, 45 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Ground beef
• 4 oz Angel hair pasta
• 1 Yellow onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 6 cups Beef stock
• 1/2 cup Evaporated milk
• 4 Eggs
• 1 tsp Oregano
• 1 tbsp Ají panca
• 4 slices Toasted bread

Steps

1. Brown the beef with the onion and garlic 8 minutes, breaking it fine. Stir in the tomato paste, ají panca, and oregano; cook 2 minutes.
2. Add the stock and simmer 15 minutes. Break the angel hair into short lengths and simmer 5 minutes until just tender.
3. Stir in the evaporated milk — the soup turns silky and pale. Keep it at a bare simmer.
4. Crack the eggs directly into the soup and poach 4 minutes until the whites set and yolks stay runny.
5. Ladle over a slice of toasted bread in each bowl, one egg per serving. Lima's rainy-day soup.

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