Peruvian beef and noodle soup

    Peruvian beef and noodle soup

    Recipe photo: Peruvian beef and noodle soup
    1

    Peruvian beef and noodle soup

    (5)
    2hr15min


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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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (4)

    by
    7

    Delicious! I made this exactly as written and only had to add additional salt before serving. I found the steps to be a little out of order. I recommend adding in the carrot and zucchini at the tail end of step 3. No need to cook the beef for 90 mins until tender, then have to add in the veggies for additional cooking time. Also, I recommend cooking the pasta when the soup is almost fully cooked. If you cook it too early, it'll sit there and clump up. Another option would be to just toss the uncooked pasta into the soup in the last few mins of cooking. I'm looking forward to having this for lunch again tomorrow! Yum!  -  09 Feb 2015  (Review from Allrecipes US | Canada)

    by
    1

    We really enjoyed this, including picky husband! I used a regular white onion and mini spaghetti instead and it turned out great. I followed the suggestions from another reviewer...I simmered soup for 60 minutes then put the vegetables in the last 15 minutes. Cooked the pasta right before I put it in the soup. Will have again!  -  27 Mar 2015  (Review from Allrecipes US | Canada)

    by
    0

    Not even remotely close to how the Peruvians make it. Definitely not authentic. & much fattier.  -  14 Jan 2017  (Review from Allrecipes US | Canada)

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