I am not mafalda,  i love soup

During my childhood, if I wasn’t doodling on a piece of paper or playing with friends or cousins, I was reading Mafalda comics. Mafalda is a little Argentine girl who hates soup, and makes a great big fuzz over it. Whenever I think of soup and specially of someone not liking it, I think of Mafalda.

I am not Mafalda

I am not like Mafalda because have always liked soup, all sorts of soup. My absolute favorite is Pumpkin Soup but only the way my grandmother made it, if it’s made any other way then I don’t like it. Most of my childhood was spent in Peru and I had my share of soups; from my nonna’s red minestronne to Peruvian green menestron and Sopa de Olluco with charki to Adobo in the mountains at dawn and many many more.

I can’t pick my favorite Peruvian soup but if I had to pick one to eat right now it would be Sopa Criolla. The best flavor for any winter day with beef broth, ¬†angel hair pasta milk and a fried egg.

Every restaurant will have this soup as it’s a staple for any menu.

I found this great recipe for you at LimaEasy.com

Sopa Criolla
Ingredients for 3 to 4 servings

  • 250 g beef steak (or ground beef)
  • 1/2 onion
  • 1 glove of garlic
  • 1 teaspoon aji panca paste (or powder)
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 l beef stock (or water)
  • 1 big potato
  • 80 g angel hair pasta (or thin spagehtti)
  • 50 ml evaporated milk
  • 2 eggs
  • salt and pepper
  • cooking oil
  • 2 slices of white bread
  • 2 tablespoons olive oil
  • garlic salt


Cut the beef in very small cubes (or use ground beef), chop the onion, peel and press the garlic and peel and cube the potato. Prepare beef stock, so it’s hot when you need it in just a few minutes.
In a heavy saucepan heat a splash of oil. Add beef and let brown. Salt and pepper the meat. Then add the onion, the garlic and the aji panca paste to the beef. Stir for 2 minutes. Add the tomato paste and the oregano and stir for another 2 minutes. Pour boiling beef stock (or water) into the saucepan. Then add the potato cubes. Put the lid on, reduce heat and simmer for 15 minutes.
While the soup is cooking, prepare the croutons. Cube the white bread and sprinkle some olive oil and a little bit of garlic salt on top. Mix with your hands. Heat a skillet and fry the bread cubes from both sides until brown. Set the croutons aside.
By now the soup should be nearly done. Add the angel hair pasta to it and let cook for 3 to 5 minutes until al dente. Then break in the eggs, stir once or twice and allow the yolks to becoming hard. Turn off the heat. Incorporate the milk and adjust seasoning if necessary.
Serve immediately garnished with the croutons.