Sopa Criolla

A recipe by Krystell 🍜

"For us, as Peruvians, Huancaína sauce is one of the flavours that feels most like home. Spaghetti a la Huancaína is our way of mixing that childhood comfort with something universal like pasta, and it’s the dish we love to cook when we want to share a bit of Peru with friends." Krystell, Treasurer of the Latin American Society 25/26.

Prep time: 30 minutes

Difficulty: Easy to medium

Ingredients

• Beef (thinly sliced or minced)
• Angel hair pasta (or fine noodles)
• Red onion (finely chopped)
• Garlic cloves (minced)
• Tomato (diced or blended)
• Ají panca paste (Peruvian red pepper paste)
• Beef broth or water
• Evaporated milk
• Eggs (optional, for poaching at the end)
• Salt, pepper, cumin, oregano
• Oil or butter for frying
• Fresh parsley or coriander (for garnish)

Method

1. In a pot, heat oil and sauté chopped onions until soft and translucent.
2. Add garlic, cumin, oregano, and ají panca; cook for a minute to release the aroma.
3. Stir in the tomato and cook until it breaks down into a thick base.
4. Add beef and cook until browned, stirring occasionally.
5. Pour in beef broth or water, bring to a boil, and season with salt and pepper.
6. Add angel hair pasta and cook until tender.
7. Reduce the heat, pour in evaporated milk, and stir to create a creamy texture.
8. If desired, crack an egg directly into the soup and poach gently for a few minutes.
9. Serve hot, garnished with parsley or coriander.

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