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Sopa a la Minuta, also known as Sopa Criolla is a Peruvian beef and noodle soup

Sopa a la Minuta – Sopa Criolla

The ultimate Peruvian comfort food for cold days


Sopa a la Minuta, also known as Sopa Criolla, is one of these Peruvian comfort foods that just makes us feel home, warms us on cold and cloudy days, nourishes and revitalizes us and has the power to make everything better. And the good thing: as the name of this hearty Peruvian beef and noodle soup already suggests, it can be easily prepared in no time with readily available ingredients.

Except perhaps aji panca. This Peruvian chili gives the soup its characteristic red color and a distinctive nice spiciness. Those looking for the authentic Peruvian flavor can find aji panca paste or powder in Latin American food stores in numerous cities around the globe or as well in one of the countless online shops. If you can´t get it, either just leave it out or substitute with another not overpowering red medium heat chili (cayenne pepper for example works quite well, but go easy with it).

And what makes below recipe for Peruvian Sopa a la Minuta even more delicious, are the home-made croutons. Don’t worry, really easy to make and prepared in five minutes while the soup is simmering.


The preparation of Sopa a la Minuta is really easy and quick. Brown the meat, ...
... add onions, garlic, oregano and tomato paste. Stir over medium heat for a few minutes.
Then add the stock and potatoes and let simmer.
In the meantime prepare the croutons.
The home-made croutons makes your Sopa Criolla even more delicious
After simmering for about 15 minutes the pasta is added to the soup and cook until al dente, then the eggs and milk is added. And the soup is ready.
Just sprinkle with some of the home-made croutons and the Sopa a la Minuta is ready to serve. Peruvian comfort food at its best.

Eva’s Classic Recipe for Authentic Peruvian Sopa a la Minuta3 - 4



250 g flank steak or ground beef (0.5 lb)
1/2 onion
1 glove garlic
1 teaspoon aji panca paste (or powder)
1 tablespoon tomato paste
1 tablespoon dried oregano
1 l beef or vegetable stock (4 cups)
1 big potato
80 g angel hair pasta or spaghetti (3 oz)
4 tablespoons evaporated milk or cream
1 egg per serving
2 slices white bread
olive oil
salt and pepper
garlic salt
dried oregano


  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!
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