1. Recipes

How to Make Peruvian Beef Noodle Soup (Sopa Criolla) - A Step-by-Step Guide

Peruvian cuisine is known for its bold and flavorful dishes, and Sopa Criolla is no exception. This traditional Peruvian beef noodle soup is a comforting and hearty dish that is perfect for warming you up on a cold day. Made with tender beef, aromatic spices, and plenty of fresh herbs, this soup is a true taste of Peru.

The star of this dish is the beef, which is simmered until tender and then shredded to add a rich and meaty flavor to the soup. The addition of tomatoes, onions, and p...

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Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1/2-inch cubes
  • 2 cups diced Spanish onion
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 pinch kosher salt to taste
  • 1 pinch ground black pepper to taste
  • 8 cups beef broth
  • 1 (8 ounce) package fideo pasta
  • 2 ½ cups 1/4-inch pieces carrot
  • ½ pound zucchini, halved lengthwise and cut in 1/4-inch slices

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 10
  • Yield: 10 servings

  • Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
  • Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.
  • Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  • Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

    • Nutrition

    328 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 50mg
    • Sodium: 759mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 21g
    • Vitamin C: 9mg
    • Calcium: 49mg
    • Iron: 3mg
    • Potassium: 566mg

    Categories

    Meat recipes
    Soup recipes
    Pasta recipes
    Dairy recipes
    Spices recipes