{"id":15714,"date":"2026-07-02T13:45:27","date_gmt":"2026-07-02T18:45:27","guid":{"rendered":"https:\/\/recetas123.net\/sopa-a-la-criolla\/"},"modified":"2026-07-02T13:49:23","modified_gmt":"2026-07-02T18:49:23","slug":"peruvian-sopa-a-la-criolla","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-sopa-a-la-criolla\/","title":{"rendered":"Peruvian Sopa a La Criolla"},"content":{"rendered":"\n

Sopa a la criolla is one of Lima\u2019s most beloved traditional soups. It is a hearty bowl made with ground beef, angel-hair pasta, evaporated milk, egg, and a flavorful base of aj\u00ed panca, garlic, and tomato.<\/p>\n\n\n\n

It is a comforting home-style dish often enjoyed at family lunches and on cool days. Its rich broth, lightly creamy finish, and softly cooked egg make it one of Peru\u2019s most recognizable creole soups.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Sopa<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Sopa a La Criolla<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
50<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 430<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 300 g ground beef<\/li>\n\n\n\n
  • 1.5 liters beef stock or water (6 cups)<\/li>\n\n\n\n
  • 45 ml vegetable oil (3 tablespoons)<\/li>\n\n\n\n
  • 150 g chopped red onion (1 medium onion)<\/li>\n\n\n\n
  • 15 g minced garlic (4 cloves)<\/li>\n\n\n\n
  • 180 g seeded chopped tomato (2 medium tomatoes)<\/li>\n\n\n\n
  • 45 g aj\u00ed panca paste (3 tablespoons)<\/li>\n\n\n\n
  • 5 g ground cumin (2 teaspoons)<\/li>\n\n\n\n
  • 3 g dried oregano (1 teaspoon)<\/li>\n\n\n\n
  • 8 g salt (1\u00bd teaspoons)<\/li>\n\n\n\n
  • 2 g ground black pepper (\u00bd teaspoon)<\/li>\n\n\n\n
  • 150 g angel-hair pasta, broken into shorter pieces (3 cups)<\/li>\n\n\n\n
  • 240 ml evaporated milk (1 cup)<\/li>\n\n\n\n
  • 6 eggs<\/li>\n\n\n\n
  • 80 g crumbled fresh cheese (\u00be cup)<\/li>\n\n\n\n
  • 15 g chopped fresh parsley (\u00bc cup)<\/li>\n\n\n\n
  • 2 limes, cut into wedges<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Build the flavor base,<\/strong> heat the oil in a large pot over medium heat and saut\u00e9 the onion for 5 minutes, until soft. Add the garlic, tomato, aj\u00ed panca paste, cumin, oregano, salt, and black pepper. Cook for 5 more minutes, stirring until the tomato breaks down and the mixture becomes concentrated.<\/li>\n\n\n\n
    2. Cook the beef,<\/strong> add the ground beef and break it apart with a wooden spoon. Cook for 6 to 8 minutes, until browned lightly and fully combined with the seasoning base.<\/li>\n\n\n\n
    3. Make the broth,<\/strong> pour in the hot beef stock, stir well, and let the soup simmer gently for 10 minutes so the beef and seasonings develop a deeper flavor. Taste and adjust the salt before continuing.<\/li>\n\n\n\n
    4. Add the pasta and eggs,<\/strong> stir in the angel-hair pasta and cook for 4 minutes. Crack the eggs directly into the soup, spacing them apart, and cook for 3 to 4 more minutes, until the whites are set but the yolks remain soft.<\/li>\n\n\n\n
    5. Finish the soup,<\/strong> pour in the evaporated milk and stir gently without allowing the broth to boil aggressively. Add the fresh cheese and cook for 1 minute, just until warmed and slightly softened.<\/li>\n\n\n\n
    6. Serve hot,<\/strong> ladle the soup into deep bowls, making sure each serving includes beef, pasta, and one egg. Finish with fresh parsley and serve with lime wedges.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Use ground beef with a small amount of fat for a fuller, more flavorful broth.<\/li>\n\n\n\n
      • Do not overcook the pasta, because it will continue absorbing liquid as the soup rests.<\/li>\n\n\n\n
      • Add the evaporated milk at the end and keep the heat low so it stays smooth.<\/li>\n\n\n\n
      • Crack each egg into a small bowl first, then add it to the soup carefully for a neater result.<\/li>\n\n\n\n
      • Serve immediately to enjoy the egg while the yolk is still soft.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        Some Peruvian home-style versions add cubed crusty bread to lightly thicken the soup. Others use a beaten egg poured in a thin stream to create egg ribbons, or include extra fresh cheese for a creamier finish. The defining combination remains beef, aj\u00ed panca, pasta, evaporated milk, and egg.<\/p>\n\n\n\n

        How to Serve<\/h2>\n\n\n\n

        Serve sopa a la criolla piping hot in deep bowls. Pair it with warm crusty bread, lime wedges, and chili paste to taste. Chilled chicha morada makes a refreshing match for its rich and spiced broth.<\/p>\n\n\n\n

        Recommended Accompaniments<\/h2>\n\n\n\n
          \n
        • Warm crusty bread.<\/li>\n\n\n\n
        • Aj\u00ed amarillo chili paste.<\/li>\n\n\n\n
        • Rocoto chili paste.<\/li>\n\n\n\n
        • Fresh lime wedges.<\/li>\n\n\n\n
        • Chilled chicha morada.<\/li>\n<\/ul>\n\n\n\n

          A Little History<\/h2>\n\n\n\n

          Sopa a la criolla reflects the mix of culinary traditions that defines Peruvian cooking. It combines ingredients and techniques introduced during the colonial period, such as beef, noodles, and milk, with aj\u00ed panca and seasonings closely associated with Lima\u2019s creole pantry.<\/p>\n\n\n\n

          While it is sometimes compared with other beef soups, its defining features are evaporated milk, egg, and aj\u00ed panca, which give it its distinctive flavor and texture.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Sopa a la criolla is one of Lima\u2019s most beloved traditional soups. It is a hearty bowl made with ground beef, angel-hair pasta, evaporated milk, egg, and a flavorful base of aj\u00ed panca, garlic, and tomato. It is a comforting home-style dish often enjoyed at family lunches and on cool days. Its rich broth, lightly […]<\/p>\n","protected":false},"author":6,"featured_media":15716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-15714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Sopa a La Criolla | Recetas123<\/title>\n<meta name=\"description\" content=\"Make authentic Peruvian sopa a la criolla with beef, noodles, aj\u00ed panca, evaporated milk, and egg in a rich homemade broth.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/peruvian-sopa-a-la-criolla\/\" \/>\n<meta property=\"og:locale\" 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