DISH RESEARCH · Main dish

Sopa Criolla

Morena Cuadra’s sopa criolla sautés aromatics and ground beef, simmers them under a lid with the selected water, cooks angel-hair pasta, incorporates evaporated milk off the heat and serves the bowls with their bread, egg and parsley finish.

About Sopa Criolla

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Morena Cuadra’s sopa criolla combines ground beef and angel-hair pasta with onion, garlic, ají panca paste, dried oregano and tomato paste. Her selected complete recipe finishes the soup with evaporated milk and tops each bowl with prepared fried white bread, a prepared fried egg and parsley.

Vegetable oil is heated in a saucepan over medium heat. Supplied chopped onion and garlic cook with ají panca paste for five minutes with stirring, followed by oregano and tomato paste. The ground beef cooks until brown.

The selected four cups of supplied boiling water join the same saucepan. Its lid goes on, the heat is lowered and the soup simmers for fifteen minutes before angel-hair pasta cooks for about three minutes, or until al dente.

Salt and pepper season the soup. Off the heat, the evaporated milk is incorporated, following Cuadra’s complete card and its sequence after the pasta.

The soup is served in bowls with a prepared fried white-bread slice on each portion and a prepared fried egg above the bread. A parsley sprig garnishes the bowl, which is served immediately; the publisher associates this soup with meals in Peru.

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Dish type: Main dish
Preparation: Read the preparation
Vegetable oil is heated in a saucepan over medium heat. Supplied chopped onion and garlic cook with ají panca paste for five minutes with stirring, followed by oregano and tomato paste. The ground beef cooks until brown. The selected four cups of supplied boiling water join the same saucepan. Its lid goes on, the heat is lowered and the soup simmers for fifteen minutes before angel-hair pasta cooks for about three minutes, or until al dente. Salt and pepper season the soup. Off the heat, the evaporated milk is incorporated, following Cuadra’s complete card and its sequence after the pasta. The soup is served in bowls with a prepared fried white-bread slice on each portion and a prepared fried egg above the bread. A parsley sprig garnishes the bowl, which is served immediately; the publisher associates this soup with meals in Peru.

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Ingredients in Sopa Criolla

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Beefprotein
Wheat noodlesbase
Cow Milkother
Garlicseasoning
Ají panca chileseasoning
Oreganoseasoning
Eggtopping
Beef stockbase
Onionseasoning

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Peru

Cuisines & regions

Peruvian Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Peru
Cooking traditions: Peruvian

Sources & references

Morena Cuadra Sopa Criolla