Peruvian Beef Noodle Soup Sopa Criolla Food

PERUVIAN BEEF NOODLE SOUP (SOPA CRIOLLA)

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.

PERUVIAN BEEF NOODLE SOUP (SOPA CRIOLLA)

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.