Peruvian Beef Noodle Soup (Sopa Criolla)
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cups
Onion (diced spanish)4 cloves
Garlic (minced)2 tbsps
Tomato Paste1 tsp
Oregano (dried)1 pinch
Kosher Salt (to taste)1 pinch
Ground Black Pepper (to taste)8 cups
Beef Broth2.5 cups
Carrot (1/4-inch pieces)Directions:
1
Heat oil in a 5-quart pot over medium heat
2
Cook about half the beef in hot oil until completely browned, about 5 minutes
3
Remove beef with a slotted spoon to a bowl
4
Repeat with remaining beef
5
Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes
6
Return beef to the pot; add tomato paste and stir to coat beef in paste
7
Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper
8
Cook and stir the mixture just until the oregano is fragrant, about 1 minute
9
Pour beef broth into the pot, cover the pot, and bring the broth to a boil
10
Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes
11
Bring a large pot of lightly salted water to a boil
12
Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes
13
Drain
14
Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes
15
Remove and discard bay leaves
16
Season again with kosher salt and pepper
17
Stir fideo into the broth; cook until the noodles are hot, about 1 minute