Peruvian beef and noodle soup

    Peruvian beef and noodle soup


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    About this recipe: This hearty soup from Peru is known as Sopa Criolla and is made with easy to find ingredients from your local supermarket.

    Serves: 10 

    • 2 tablespoons olive oil
    • 900g beef stewing steak, cubed
    • 325g diced white onion
    • 4 cloves garlic, minced
    • 2 tablespoons tomato puree
    • 1 teaspoon dried oregano
    • 2 bay leaves
    • salt and pepper to taste
    • 1.9L beef stock
    • 225g spaghetti or vermicelli, broken into 2 to 3cm lengths
    • 325g chopped carrot
    • 225g courgette, halved lengthways and cut in 3mm slices

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Heat oil in a large pot or saucepan over medium heat. Cook about half the beef in hot oil until browned, about 5 minutes. Remove with a slotted spoon. Repeat with remaining beef.
    2. Cook and stir onion and garlic in the oil remaining in the pan until the onion is soft, about 4 minutes. Return beef; add tomato puree and stir to coat. Stir in oregano and bay leaves and season with salt and pepper. Cook and stir the mixture for about 1 minute.
    3. Pour in beef stock, cover and bring to the boil. Reduce heat to medium-low and simmer until the beef is very tender, about 90 minutes.
    4. Bring a pan of lightly salted water to the boil. Cook broken pasta in the boiling water until just cooked through, 4 to 5 minutes. Drain.
    5. Stir carrot and courgette into the soup; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with salt and pepper. Stir in pasta and cook until warmed through, about 1 minute

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