Peruvian Beef Noodle Soup (Sopa Criolla)
Sopa criolla Say it: SOH-pah kree-OH-yah
Sopa criolla is a hearty Peruvian beef-and-noodle soup, popular in homes and casual eateries across the country, especially at lunch or on cool evenings. Its broth is built from ground beef, tomato, onion, garlic, ají panca and oregano, then lightened with thin noodles and a splash of evaporated milk. The result is savory, gently spicy and comforting, with a creamy edge and a fried egg on top. It is simple everyday food, but deeply satisfying and full of Peruvian criollo flavor.
Peruvian Beef Noodle Soup (Sopa Criolla)
Sopa criolla
Pronounced SOH-pah kree-OH-yah
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the soup
To serve
Method
Heat 2 tbsp (30 ml) of the oil in a large pot over medium-high heat. Add the beef and cook, breaking it up, until browned and no pink remains, about 6-8 minutes. Season with salt and pepper.
Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, ají panca paste, cumin and oregano. Cook, stirring often, until the tomatoes break down and the mixture looks thick and glossy, about 6-8 minutes.
Pour in the beef broth and bring to a gentle boil. Lower the heat and simmer uncovered for 10 minutes so the flavors meld.
Add the noodles and cook until tender but still with a little bite, about 6-8 minutes, following the package timing if it differs.
Stir in the evaporated milk and simmer gently for 2-3 minutes, just until the broth turns slightly creamy. Taste and adjust salt and pepper.
Meanwhile, heat the remaining 1 tbsp (15 ml) oil in a skillet over medium heat. Fry the eggs until the whites are set and the edges are crisp, about 2-3 minutes.
Ladle the soup into bowls, top each with a fried egg and a shower of parsley or cilantro, and serve hot.
Regional variants
Some home cooks use shredded beef instead of ground beef, or add a little ají amarillo for extra heat. A handful of peas or diced potato can make it more substantial.
Cook's notes
- Break the noodles into short pieces so they are easy to spoon up in the soup.
- Add the evaporated milk at the end and keep the heat low so the broth stays smooth and does not split.
- If the soup thickens too much while standing, loosen it with a little extra beef broth or water.
Serve with
Crusty bread for dipping, and chicha morada or a cold beer.
Make ahead and storage
Cool, cover and refrigerate up to 3 days; reheat gently, adding broth if needed, and fry the eggs fresh.
