Sopa Criolla

  • 10MINS
  • 30MINS
  • 313KCAL

This warming soup originates from Peru and is traditionally served with a fried egg on top. The soup has a smoky, tomato flavour and the pasta adds some bulk and filling power. It takes no time at all to prepare and is perfect served on a chilly winter evening.

Featured On
Pages 152 - 153

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Sopa Criolla

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

This is traditionally made using aji panca, a smoky Peruvian chilli pepper. We use chipotle flakes and paprika to recreate the taste, but if you find aji panca paste, use that!

Quick and Warming
Love this recipe. I make it for two, and go a bit ad lib. I usually add red pepper, and some tinned tomatoes, then use the same amount of beef and slightly less pasta, and leave out the egg and it makes enough for a meal.
Good winter warmer.
Simmer and reduce the stock a little before adding the pasta.

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