Sopa a la Minuta – Sopa Criolla

Preparation:

1. Cut the beef into very small pieces (or use ground beef), chop the onion, peel and mince the garlic, peel and cube the potato. Prepare the stock, so it's hot when you need it in just a few minutes.
2. Heat a little bit of olive oil in a heavy saucepan. Add beef and let brown. Salt and pepper the meat. Then add the aji panca paste or powder, the onion and the garlic. Stir over medium heat for 2 minutes. Add the tomato paste and the oregano and stir for another 2 minutes. Now pour the prepared stock into the saucepan. Then add the potato cubes. Reduce heat, put the lid on, and simmer for 15 minutes.
3. While the soup is simmering, prepare the croutons. Cut the white bread in little squares and sprinkle some olive oil, garlic salt and dried oregano on top. Mix with your hands. Heat a skillet and brown the bread cubes from both sides. Set the croutons aside.
4. Back to the soup: Add the angel hair pasta or spaghetti to the soup and let cook until al dente. Then break in the eggs, stir once or twice and allow the yolks to set. Turn off the heat. Incorporate the milk or cream.
5. Fill the Sopa a la Minuta in soup cups, sprinkle with croutons and serve immediately.
6. Enjoy!