Name: Peruvian Sopa a La Criolla
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Peruvian
Ingredients: 300 g ground beef; 1.5 liters beef stock or water (6 cups); 45 ml vegetable oil (3 tablespoons); 150 g chopped red onion (1 medium onion); 15 g minced garlic (4 cloves); 180 g seeded chopped tomato (2 medium tomatoes); 45 g ají panca paste (3 tablespoons); 5 g ground cumin (2 teaspoons); 3 g dried oregano (1 teaspoon); 8 g salt (1½ teaspoons); 2 g ground black pepper (½ teaspoon); 150 g angel-hair pasta, broken into shorter pieces (3 cups); 240 ml evaporated milk (1 cup); 6 eggs; 80 g crumbled fresh cheese (¾ cup); 15 g chopped fresh parsley (¼ cup); 2 limes, cut into wedges

Ingredients

Scale

300 g ground beef
1.5 liters beef stock or water (6 cups)
45 ml vegetable oil (3 tablespoons)
150 g chopped red onion (1 medium onion)
15 g minced garlic (4 cloves)
180 g seeded chopped tomato (2 medium tomatoes)
45 g ají panca paste (3 tablespoons)
5 g ground cumin (2 teaspoons)
3 g dried oregano (1 teaspoon)
8 g salt (1½ teaspoons)
2 g ground black pepper (½ teaspoon)
150 g angel-hair pasta, broken into shorter pieces (3 cups)
240 ml evaporated milk (1 cup)
6 eggs
80 g crumbled fresh cheese (¾ cup)
15 g chopped fresh parsley (¼ cup)
2 limes, cut into wedges