One of my favorites Peruvian soups!🇵🇪❤️

Sopa Criolla is more than just a soup; it's a warm hug in a bowl, a staple in Peruvian homes, and definitely one of my husband's favorite Peruvian dishes! This creamy, hearty beef noodle soup is known for its vibrant flavor profile, thanks to key ingredients like ají panca and a generous touch of evaporated milk. It’s the ultimate comfort food, perfect for a chilly evening or whenever you're craving something truly satisfying. If you've ever wondered 'what is sopa criolla?' or how to make a traditional Peruvian soup, you're in the right place. This recipe below goes beyond a simple ingredient list, offering you the full experience of making this authentic Peruvian food. To really nail this traditional Peruvian soup, let's break down the process with a bit more detail than just 'let it cook'! Ingredients You'll Need (with a few extra tips!): 500 gr ground beef (I usually go for a lean-to-medium mix for flavor) 1/2 large yellow onion, finely chopped 2 ripe tomatoes, diced (or 1 can of diced tomatoes, drained, for convenience) 3-4 cloves garlic, minced 1-2 tablespoons Ají Panca paste (this is crucial for authentic flavor, adjust to your spice preference!) 3 medium potatoes, peeled and cut into 1-inch cubes 3 Liters of water (or beef broth for an even richer flavor) 100-150 gr angel hair pasta, broken into smaller pieces 3 large eggs 200 ml evaporated milk (the secret to its creamy texture!) Dried oregano, to taste Salt and freshly ground black pepper, to taste A splash of vegetable oil for sautéing Let's Get Cooking – Step-by-Step! Aromatics First: In a large pot or Dutch oven, heat a splash of vegetable oil over medium-high heat. Add your finely chopped onion and sauté until it's translucent and softened, about 5-7 minutes. This step is key for building a flavorful base for your Peruvian beef soup. Garlic & Ají Panca Power: Stir in the minced garlic and Ají Panca paste. Cook for another 2-3 minutes, stirring constantly, until fragrant. The Ají Panca will release its beautiful aroma and color. Brown the Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until it’s fully browned, then drain any excess fat if necessary. Tomato Base: Stir in the diced tomatoes and cook for about 5-7 minutes, letting them soften and release their juices. Season generously with salt, pepper, and dried oregano here. Water & Potatoes: Pour in the 3 liters of water (or broth) and add the cubed potatoes. Bring the soup to a rolling boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are tender. Pasta Time: Once the potatoes are cooked, add the angel hair pasta. Stir well to prevent sticking and continue to simmer for about 5-7 minutes, or until the pasta is al dente. The Creamy Finish (Don't Skip This!): In a separate bowl, lightly whisk the 3 eggs with the evaporated milk. This is how we get that signature creamy texture without scrambling the eggs in the soup! Slowly drizzle the egg and milk mixture into the simmering soup while stirring constantly. Cook for just a couple more minutes, allowing it to thicken slightly. Avoid boiling vigorously after adding the milk and eggs. Final Seasoning: Taste and adjust the seasoning with more salt, pepper, or oregano if needed. Serve your Sopa Criolla immediately, perhaps with a sprinkle of fresh cilantro or a side of crusty bread. This traditional Peruvian soup recipe is truly a labor of love, but the rich, comforting reward is absolutely worth it. It’s become a household favorite for us, and I hope it becomes one for you too!