Creole Soup Recipe

Creole soup is a traditional Peruvian dish, that is, a Creole dish. The origin of this dish dates back to colonial times, however, it is important to note that in the pre-Hispanic communities the Incas consumed it and called it “chupis”. The word “criollo” was an adjective to address Peruvians of Spanish descent. The main ingredient of the preparation is ají panca, likewise, the difference with the soup a la minute is that it has meat, steak cut into small cubes, the difference of the first is that it contains ground meat. This dish can be served with toasted bread, a fried egg or a poached egg. It is customary to prepare it in winter, and at this time you can find it in most Peruvian restaurants. The preparation is simple, you do not need many ingredients.

Ingredients to make Creole Soup:

• 500 grams of beef steak
• 2 tablespoons of aji panca paste
• 1 tablespoon minced garlic
• 1 pinch of cumin
• 3 medium tomatoes
• 1 medium red onion
• 2 dessert spoons of tomato paste
• 1 splash of evaporated milk
• 120 grams of angel hair pasta

How to make Creole Soup:

1. To start the Peruvian Creole soup recipe, you must first cut the onion into small squares and set aside.
2. Cut the steak finely into small squares.
3. If you like soups, in this article you can learn how to cook a delicious pumpkin soup.
4. With the help of a knife, make a cross-shaped cut in the skin of the tomato. Take it 10 seconds to a pot with boiling water. Remove the skin and seeds. Then cut into small squares.
5. In a medium saucepan over medium heat, add a splash of oil and the onion, the onion should sweat. Add the tomato paste and ground garlic. Also, you should add a pinch of cumin.
6. Tip: a pinch of salt will help dehydrate the onion.
7. Add the meat to the pot and stir constantly.
8. Add the tomato and the ground panca pepper. It is important to cook it approximately 5 minutes.
9. Add a liter of water or beef broth. When it breaks the boil, add the pasta.
10. Once the noodles are ready, remove the pot from the heat. Add a splash of evaporated milk and salt to taste. It can be accompanied with fried or poached egg.