📝 About This Recipe
Sopa a la Minuta is a beloved staple of Peruvian home cooking, known for its deep, savory broth and lightning-fast preparation. This 'soup in a minute' combines tender minced beef with the smoky warmth of Aji Panca chili and a luscious swirl of evaporated milk, creating a silky texture that coats every strand of angel hair pasta. It is the ultimate restorative meal, perfect for chilly evenings or when you need a taste of Lima’s bustling criollo markets.
🥗 Ingredients
The Base (The Sofrito)
- 2 tablespoons Vegetable oil (neutral flavored)
- 1 Red onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Aji Panca paste (Peruvian mild sun-dried red chili paste)
- 1 teaspoon Dried oregano (rubbed between palms to release oils)
The Heart of the Soup
- 300 grams Ground beef (can also use very finely hand-minced sirloin)
- 6 cups Beef stock (high quality or homemade)
- 100 grams Angel hair pasta (Cabello de Ángel) (broken into smaller pieces)
- 1 Roma tomato (peeled, seeded, and finely diced)
- Salt and Black Pepper (to taste)
The Finishing Touches
- 1/2 cup Evaporated milk (adds the signature creamy finish)
- 4 pieces Eggs (to be poached in the soup or fried separately)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely diced red onion and sauté for about 5 minutes until translucent and soft.
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2
Add the minced garlic and the Aji Panca paste to the onions. Cook for another 2-3 minutes, stirring constantly to prevent burning, until the paste darkens slightly and smells fragrant.
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3
Increase the heat to medium-high and add the ground beef. Season with a pinch of salt and pepper. Use a wooden spoon to break the meat into very small crumbles as it browns.
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4
Stir in the diced tomato and the dried oregano. Cook for 2 minutes until the tomato begins to break down and release its juices.
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5
Pour in the beef stock. Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer for 5-8 minutes to allow the flavors to meld.
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6
Taste the broth and adjust the seasoning with salt and pepper as needed. Remember that the pasta will absorb some salt.
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7
Add the broken angel hair pasta to the pot. Stir gently to ensure the noodles don't clump together.
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8
Carefully crack the 4 eggs directly into the simmering broth, spacing them apart. Do not stir the soup for 3 minutes to allow the eggs to poach softly.
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9
Once the noodles are al dente (about 3-4 minutes) and the egg whites are set but yolks are still runny, turn off the heat.
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10
Slowly pour in the evaporated milk while stirring the broth gently (be careful not to break the poached eggs).
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11
Let the soup sit for 1 minute off the heat to thicken slightly. The residual heat will finish the noodles perfectly.
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12
Ladle the soup into deep bowls, ensuring each person gets one poached egg. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
For the most authentic flavor, don't skip the Aji Panca; it provides a unique smoky depth without much heat. If you prefer a clearer broth, you can fry the eggs separately and place them on top of the soup at the end. Break the angel hair pasta into 2-inch pieces to make it much easier to eat with a spoon. Be careful not to overcook the pasta; angel hair is very delicate and will continue to soften in the hot broth. If the soup becomes too thick upon standing, simply splash in a little more hot beef stock or milk to loosen it up.
🍽️ Serving Suggestions
Serve with a side of crusty French bread or 'Pan y Manteca' for dipping into the creamy broth. Pair with a glass of chilled Chicha Morada (Peruvian purple corn drink) to balance the savory notes. Add a few drops of fresh lime juice at the table for a bright, acidic pop that cuts through the creaminess. For an extra kick, serve with a small side of Rocoto chili paste. This soup is traditionally served as a 'huarique' style lunch, followed by a light salad.