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.

Allen Goforth

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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