Peruvian Beef Noodle Soup (Sopa Criolla)

Peruvian Beef Noodle Soup (Sopa Criolla)

Allen Goforth

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

2 h 15 m servings 328 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reviews

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Delicious! I made this exactly as written and only had to add additional salt before serving. I found the steps to be a little out of order. I recommend adding in the carrot and zucchini at the...

I thought it was lacking in flavors or the depth of flavors

We really enjoyed this, including picky husband! I used a regular white onion and mini spaghetti instead and it turned out great. I followed the suggestions from another reviewer...I simmered ...

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