Creole Soup (Sopa Criolla)

Sopa Criolla is one of Peru’s most beloved soups, but also one of the most debated — because every family makes it a little differently. And that’s exactly what makes our food so beautiful.

In my home, Sopa Criolla is richer and more indulgent, finished with milk, kissed with ají panca, and topped with a perfectly fried egg and a sprinkle of oregano. It’s bold, cozy, and incredibly comforting — especially on cold days or when you need a little extra love in your food.

This is my family version of Sopa Criolla — creamy, flavorful, and proudly Peruvian.

Ingredients

• 1 lb (450 g) beef, cut into small cubes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 medium fresh tomato, finely diced (brunoise)
• 1 tsp dried oregano (plus extra to finish)
• 1 tsp ground cumin
• Salt and black pepper to taste
• 2–3 oz angel hair pasta (cabello de ángel), broken into pieces
• 1–2 tbsp ají panca paste
• 1 cup whole milk (or evaporated milk for extra richness)
• 1 fried egg per bowl
• 6–7 cups beef stock
• 1 tbsp neutral oil

Instructions

1. Brown the beef
   Heat oil in a pot and sear the beef until lightly golden. Remove and set aside.
2. Make the sofrito
   In the same pot, sauté onion until soft. Add garlic and cook briefly.
3. Add tomatoes + ají panca
   Stir in tomato paste, fresh tomato, and ají panca. Cook 2–3 minutes until fragrant and darker in color.
4. Season well
   Add oregano, cumin, salt, and black pepper.
5. Add beef back + stock
   Return the beef to the pot and pour in beef stock. Simmer gently.
6. Add pasta
   Add angel hair and cook just until tender.
7. Incorporate milk properly
   Lower the heat and slowly pour in the milk while stirring so it blends smoothly and doesn’t curdle.
8. Finish
   Let the soup simmer softly for 2–3 minutes. Taste and adjust seasoning.
9. Serve
   Ladle into bowls, top each with a fried egg, and sprinkle extra oregano on top.

Tips

• Use evaporated milk for a creamier result.
• If you want it thicker, let the soup reduce slightly before adding milk.
• The oregano at the end is traditional and makes a big difference.
• This soup is perfect for cold days or when you’re feeling sick.