Peruvian Creole Soup (Sopa Criolla)

Travel to Peru in the comfort of your home with this Peruvian Creole Soup (Sopa Criolla)!

We love "traveling" in our kitchen, even to places we have never been before. And Peru is one of these places. This country is on our travel bucket list and while we don't visit it, we taste it, in the comfort of our home 🙂

One of these days we came across this soup recipe and since Isabella loves everything that has an egg in it, we decided to give it a try! We loved this soup and can't wait to try other Peruvian dishes!

What are the ingredients for Peruvian Creole Soup (Sopa Criolla)?

• vegetable oil
• ground beef
• salt
• black pepper
• onion
• garlic
• tomato
• tomato paste
• sweet paprika
• beef stock
• angel hair pasta
• heavy cream
• milk
• eggs
• Pepper sauce, for serving

How to make this soup:

• In a pan, heat oil. Add meat, salt and pepper and cook for 2 minutes. Stir in onion and garlic and cook until tender and slightly golden, 10 to 15 minutes.
• Add tomatoes, tomato paste and paprika and cook until liquid has almost evaporated, around 5 minutes.
• Add beef stock and bring to a boil. Add heavy cream and milk and stir.
• Add angel hair pasta and continue boiling until pasta is cooked.
• In a cup, break an egg and place it in the pan (around the edges). Repeat procedure with other eggs. Don't stir the soup.
• Let eggs cook for 3 minutes and turn off the heat.
• Serve soup, placing one egg in each bowl.
• Serve with pepper sauce.

Print Pin

Peruvian Creole Soup (Sopa Criolla)

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Ingredients

• 2 tbsp vegetable oil
• 1 lb (450g) ground beef
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 ½ medium size onions finely chopped or shredded
• 4 garlic cloves crushed
• 1.1 lb (500g) tomatoes peeled and chopped
• 2 tbsp tomato paste
• 2 tbsp sweet paprika
• 10 cups beef stock 10 cups water + 4 beef bouillon cubes
• 3 oz (80g) angel hair pasta
• 1/8 cup heavy cream
• 1/8 cup milk
• 4 -6 eggs 1 for each serving
• Pepper sauce for serving

Instructions

• In a pan, heat oil. Add meat, salt and pepper and cook for 2 minutes. Stir in onion and garlic and cook until tender and slightly golden, 10 to 15 minutes.
• Add tomatoes, tomato paste and paprika and cook until liquid has almost evaporated, around 5 minutes.
• Add beef stock and bring to a boil. Add heavy cream and milk and stir.
• Add angel hair pasta and continue boiling until pasta is cooked.
• In a cup, break an egg and place it in the pan (around the edges). Repeat procedure with other eggs. Don't stir the soup.
• Let eggs cook for 3 minutes and turn off the heat.
• Serve soup, placing one egg in each bowl.
• Serve with pepper sauce.