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Sopa de Trigo

A comforting Peruvian soup made with tender wheat berries, savory beef chuck, and classic yellow potatoes in a flavored broth.

80 minMediumServes 4420 cal/serving

PeruvianSoupStovetopStandardHigh FiberHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-Free

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Ingredients

  • 2 tbsp vegetable oil
  • 1 lb beef chuck, diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp aji amarillo paste
  • 1 cup wheat berries, soaked
  • 6 cups beef broth
  • 2 medium yellow potatoes, cubed
  • 2 carrots, diced
  • 1 tsp dried oregano
  • 1 tsp salt

Instructions

  1. 1

    Heat 2 tbsp vegetable oil in a large pot over medium heat.

  2. 2

    Add 1 lb diced beef chuck and sear until browned on all sides, about 6 minutes, then transfer to a plate.

  3. 3

    In the same pot, add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent.

  4. 4

    Stir in 2 tbsp aji amarillo paste and cook for 1 minute until fragrant.

  5. 5

    Return beef to the pot, then add 1 cup soaked wheat berries and 6 cups beef broth.

  6. 6

    Bring to a boil, reduce heat to low, cover, and simmer for 35 minutes.

  7. 7

    Add 2 medium cubed yellow potatoes, 2 diced carrots, 1 tsp dried oregano, and 1 tsp salt.

  8. 8

    Cover and simmer for 20 minutes until potatoes are soft and beef reaches an internal temperature of at least 145 F.

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Questions

What is Sopa de Trigo?

A comforting Peruvian soup made with tender wheat berries, savory beef chuck, and classic yellow potatoes in a flavored broth. This reference files it under Peruvian soup: made on the stovetop, rated medium and about 80 minutes start to finish.

What internal temperature should Sopa de Trigo reach?

For Sopa de Trigo, the target internal temperature is 145 F (about 65 C), given in step 8. A probe thermometer removes the guesswork.

Is there a substitute for aji amarillo in Sopa de Trigo?

The entry for Sopa de Trigo calls for 2 tbsp aji amarillo paste. In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I make Sopa de Trigo gluten-free?

Yes. The gluten in Sopa de Trigo is 1 cup wheat berries, soaked. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How many calories are in Sopa de Trigo?

One serving (the recipe makes 4) is about 420 calories, with 28 g protein, 48 g carbohydrate and 14 g fat, plus 7 g fiber and 780 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Sopa de Trigo?

Refrigerate Sopa de Trigo for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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