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2 tbsp
vegetable oil
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1 cup
red onion, diced
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2 tbsp
garlic, minced
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2 tbsp
aji panca paste
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2 tbsp
tomato paste
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1 lb
ground beef
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6 cups
beef broth
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4 oz
angel hair pasta, broken
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1/2 cup
evaporated milk
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1 tsp
dried oregano, crushed
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4
eggs
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1
Heat 2 tbsp vegetable oil in a large pot over medium heat.
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2
Add 1 cup diced red onion and 2 tbsp minced garlic, cooking for 5 minutes until soft.
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3
Stir in 2 tbsp aji panca paste and 2 tbsp tomato paste, cooking for 2 minutes.
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4
Add 1 lb ground beef and cook until browned and internal temperature reaches 160°F, about 6 minutes.
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5
Pour in 6 cups beef broth and bring to a simmer.
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6
Add 4 oz broken angel hair pasta and cook for 5 minutes until tender.
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7
Stir in 1/2 cup evaporated milk and 1 tsp crushed dried oregano, then remove from heat.
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8
Fry 4 eggs separately until whites are set and yolks remain runny, then serve on top.
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About Sopa Criolla
Also called: sopa a la criolla, criolla soup, Peruvian sopa criolla
Sopa criolla is a Peruvian beef and noodle soup finished with milk and topped with an egg. Ground or thinly cut beef is cooked with onion, garlic, ají panca and tomato, simmered in broth with thin noodles, then enriched with evaporated milk and oregano. It is a common menu soup in Lima and is eaten as a filling first course or a meal on its own.
Criolla in Peru describes the coastal home cooking that mixes Spanish, Indigenous and other influences. The ají panca, a dried red Peruvian pepper with mild heat and a smoky, fruity taste, gives the soup its color. The egg is fried here and set on top; many cooks instead crack it into the hot soup to poach. Toasted bread on the side is common.
Serving and keeping
Ladle into deep bowls and place an egg on each. Serve with toasted bread or a few drops of lime.
Variations
Poached egg
Crack the eggs directly into the simmering soup after the pasta is tender and cook 3 to 4 minutes before adding the milk.
Sliced beef
Use thin strips of sirloin instead of ground beef and add them in step 4.
With potato
Add a small diced potato with the broth in step 5 for a heartier bowl.
If it goes wrong
The milk curdles
Remove the pot from the heat before stirring in the evaporated milk, as step 7 says, and do not boil it afterward.
The noodles go soft and swell
Serve as soon as the pasta is tender; angel hair keeps absorbing broth as it sits. For leftovers, cook the noodles separately.
The soup tastes thin
Cook the ají panca and tomato paste the full 2 minutes in step 3 so they darken slightly, and check the salt after the milk goes in.
Substitutions
- aji panca paste: 1 tablespoon ancho chile paste or 2 teaspoons sweet paprika with a pinch of smoked paprika. Close in color and mild heat; less fruity.
- evaporated milk: whole milk. Thinner and less rich; use a little more.
- angel hair pasta: fideo or thin spaghetti broken short. Thicker noodles need 2 to 3 more minutes.
Questions
What internal temperature should Sopa Criolla reach?
For Sopa Criolla, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.
Can I use ground turkey instead of ground beef in Sopa Criolla?
Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Sopa Criolla uses 1 lb ground beef.
Can I make Sopa Criolla dairy-free?
Yes. The dairy in Sopa Criolla is 1/2 cup evaporated milk. Swap the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.
Does Sopa Criolla contain eggs?
Yes: 4 eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.
How many calories are in Sopa Criolla?
One serving (the recipe makes 4) is about 420 calories, with 28 g protein, 22 g carbohydrate and 24 g fat, plus 2 g fiber and 780 mg sodium. The figures are estimates computed from the ingredient list.
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