Best 4 Peruvian Beef Noodle Soup Sopa Criolla Recipes

Sopa criolla, a traditional Peruvian dish, is a hearty and flavorful beef noodle soup that is enjoyed by people of all ages. The soup is made with a rich beef broth that is simmered with a variety of vegetables, noodles, and spices. The resulting soup is a delicious and comforting meal that is perfect for a cold winter day. If you are looking for a delicious and easy-to-make Peruvian beef noodle soup recipe, then you have come to the right place. In this article, we will provide you with a step-by-step guide on how to make sopa criolla at home. So, gather your ingredients and get ready to enjoy a delicious bowl of this Peruvian classic.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN BEEF NOODLE SOUP (SOPA CRIOLLA)

Peruvian Beef Noodle Soup (Sopa Criolla) image

A tasty hearty soup that is great for the cold winter days.

Provided by Allen Goforth

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 2h15m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1/2-inch cubes
2 cups diced Spanish onion
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 pinch kosher salt to taste
1 pinch ground black pepper to taste
8 cups beef broth
1 (8 ounce) package fideo pasta
2 ½ cups 1/4-inch pieces carrot
½ pound zucchini, halved lengthwise and cut in 1/4-inch slices

Steps:

Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.
Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 25 g, Cholesterol 50.1 mg, Fat 15.9 g, Fiber 2.7 g, Protein 21.2 g, SaturatedFat 5.6 g, Sodium 759.1 mg, Sugar 4.6 g

PERUVIAN BEEF NOODLE SOUP (SOPA CRIOLLA)

Peruvian Beef Noodle Soup (Sopa Criolla) image

A tasty hearty soup that is great for the cold winter days.

Provided by Allen Goforth

Categories Noodle Soup

Time 2h15m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1/2-inch cubes
2 cups diced Spanish onion
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 pinch kosher salt to taste
1 pinch ground black pepper to taste
8 cups beef broth
1 (8 ounce) package fideo pasta
2 ½ cups 1/4-inch pieces carrot
½ pound zucchini, halved lengthwise and cut in 1/4-inch slices

Steps:

Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.
Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 25 g, Cholesterol 50.1 mg, Fat 15.9 g, Fiber 2.7 g, Protein 21.2 g, SaturatedFat 5.6 g, Sodium 759.1 mg, Sugar 4.6 g

PERUVIAN BEEF NOODLE SOUP (SOPA CRIOLLA)

Peruvian Beef Noodle Soup (Sopa Criolla) image

A tasty hearty soup that is great for the cold winter days.

Provided by Allen Goforth

Categories Noodle Soup

Time 2h15m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1/2-inch cubes
2 cups diced Spanish onion
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 pinch kosher salt to taste
1 pinch ground black pepper to taste
8 cups beef broth
1 (8 ounce) package fideo pasta
2 ½ cups 1/4-inch pieces carrot
½ pound zucchini, halved lengthwise and cut in 1/4-inch slices

Steps:

Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.
Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 25 g, Cholesterol 50.1 mg, Fat 15.9 g, Fiber 2.7 g, Protein 21.2 g, SaturatedFat 5.6 g, Sodium 759.1 mg, Sugar 4.6 g

PERUVIAN BEEF NOODLE SOUP (SOPA CRIOLLA)

Peruvian Beef Noodle Soup (Sopa Criolla) image

A tasty hearty soup that is great for the cold winter days.

Provided by Allen Goforth

Categories Noodle Soup

Time 2h15m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1/2-inch cubes
2 cups diced Spanish onion
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 pinch kosher salt to taste
1 pinch ground black pepper to taste
8 cups beef broth
1 (8 ounce) package fideo pasta
2 ½ cups 1/4-inch pieces carrot
½ pound zucchini, halved lengthwise and cut in 1/4-inch slices

Steps:

Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.
Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 25 g, Cholesterol 50.1 mg, Fat 15.9 g, Fiber 2.7 g, Protein 21.2 g, SaturatedFat 5.6 g, Sodium 759.1 mg, Sugar 4.6 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup.
Don't be afraid to experiment: There are many different ways to make sopa criolla, so feel free to adjust the recipe to your liking.
Make a big batch: Sopa criolla is a great soup to make ahead of time, so you can enjoy it all week long.
Serve with your favorite toppings: Some popular options include avocado, cilantro, and lime wedges.

Conclusion:

Sopa criolla is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your liking. With its combination of tender beef, flavorful vegetables, and rich broth, sopa criolla is sure to become a favorite in your household.