Peruvian Creole Soup (Sopa Criolla)

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Steps

1. 1
   Season the diced beef rump with a pinch of salt and toss with a little vegetable oil directly in the bowl so every piece is lightly coated. This helps achieve an even sear.

   Tip: Cuadril is a second-category cut that benefits from longer cooking. If using lomo (tenderloin), sear and remove it immediately, then return it at serving to avoid overcooking.

   ~3 min
2. 2
   Heat a tall, deep pot over high heat. Add a small amount of vegetable oil and, once hot, add the seasoned beef. Brown the meat — it does not need to be fully cooked through, just browned on the outside. Leave the meat in the pot to continue cooking throughout.

   Tip: The caramelized bits that stick to the bottom of the pot are pure flavor. The onion's liquid will deglaze those bits when added next.

   ~5 min
3. 3
   Add the finely diced onion to the pot with the meat, keeping the heat high. Stir and cook for about 2 minutes, using the onion's released liquid to deglaze and lift the browned bits from the bottom of the pot. The onion will caramelize quickly and contribute sweetness and a classic criollo flavor.

   ~2 min
4. 4
   Add the minced garlic, stir, and cook for 1 minute to let the flavors come together and the garlic become fragrant.

   ~1 min
5. 5
   Add the ají panca paste and cook it thoroughly for 2–3 minutes, stirring frequently. Ají panca is indigestible when raw, so allow it to cook all the way through.

   Tip: The ají panca gives the soup its characteristic deep red-brown color and earthy, slightly sweet heat.

   ~3 min
6. 6
   Add the peeled, seeded, and diced tomatoes and the tomato paste (if using). Stir and cook for 2 minutes to integrate. Add a good pinch of dried oregano and stir.

   Tip: Giacomo notes the caramelized onion already provides enough sweetness — the tomato paste is optional and adds extra sweetness for those who prefer it.

   ~2 min
7. 7
   Pour in the dark beef stock. Bring to a simmer and skim any foam from the surface with a ladle (for aesthetics). Taste and adjust salt. The soup should now smell incredible from the combination of the aderezo and the rich stock.

   Tip: Keep a container of water beside the pot to rinse your ladle while skimming — 2 or 3 passes is all it takes to remove the foam.

   ~5 min
8. 8
   Break the angel hair pasta bundle at the center and push it into the soup, fanning out the noodles so they distribute evenly. Let the pasta cook in the soup for about 2 minutes — it absorbs the broth flavor this way.

   ~2 min
9. 9
   Crack the eggs one at a time and gently drop them into the simmering soup, spacing them apart. Let them poach undisturbed for 4–5 minutes until the whites are fully set but the yolks are still slightly soft. Do not stir.

   Tip: Giacomo prefers poaching the eggs directly in the soup rather than frying them separately — it keeps the dish to a single pot and the eggs soak up the broth's flavor.

   ~5 min
10. 10
    Once the eggs are set, add the evaporated milk. Stir gently and heat just until warmed through — do not boil after adding the milk. Turn off the heat immediately.

    Tip: The evaporated milk gives sopa criolla its signature creamy, ivory-tinted broth — this is what distinguishes it from sopa a la minuta.

    ~2 min
11. 11
    Turn off the heat. Serve the soup immediately, placing one poached egg per bowl and twirling the angel hair pasta into a nest alongside it with a fork. Ladle the hot broth over everything. Finish each bowl with a few drops of fresh lemon juice.

    Tip: Lemon juice brightens and lifts the flavor of the soup — the acidity cuts through the richness and makes every ingredient pop. Always add it at the table, not in the pot.

    ~3 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR SOPA CRIOLLA ¦ GIACOMO BOCCHIO

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