Jessica Hord is whisking our tastebuds away to Peru with this delicious recipe from CooKing_Ricardo! The Peruvian favorite Criolla Soup includes pasta, beef and a medley of mouthwatering flavors — all in a creamy soup traditionally topped with an egg. Don't knock it until you try it, because this dish gets rave reviews!
You can find the full recipe and full video below.
. 5-6 cups of beef stock
. 300 grams round beef (11 oz)
. 1 tbsp of mashed garlic
. Evaporated milk to your taste (at least 6 oz)
. 125 grams of angel’s hair spaghetti (4.4 Oz)
. 3 Tbsp of tomato paste
. 4 Tomatoes
. 1 ½ Tbsp of Peruvian red pepper paste (Ají Panca)
. 1 big red onion
. 1 stem of parsley
. 1 egg
. 1 Tbsp of dried oregano
. Salt, pepper and cumin
Cut the onion in brunoise. Put it in a hot pan with oil and cook it for a couple of minutes.
Add mashed garlic and salt and pepper. Mix it very well and cook for another couple of minutes.
Add the chopped or ground beef and a pinch of cumin. Mix and add the “aji panca paste”,
tomato paste and dry oregano. Mix it very well and then add the tomato in concasse (chopped or shredded) and keep stirring.
Add the beef stock. Mix and let it boil once. After that, add the “angel hair” noodles and stir
until the noodles are well mixed in the soup.
Let it boil and make sure the noodles are cooked.
Add evaporated milk to your taste and mix.
Serve this with a toast and a fried (sunny side up) or poached egg on top of it and enjoy.