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Spicy Peruvian-Style Beef and Noodle Soup
This hearty, comforting dish is our take on sopa criolla, or “creole soup,” a Peruvian staple with Italian roots. In addition to ground beef and capellini, the soup stars ají panca paste, a robust, red concentrate made of native Peruvian peppers. We’ve developed our take on the recipe using an easier-to-source alternative—similarly smoky, tangy-sweet Mexican chipotle chilies in adobo. For a more traditional flavor, just replace the chipotle chili and adobo sauce with 4 tablespoons ají panca paste. We top the soup with a simple salsa of lime-marinated onion and tomato, bringing brightness and crunch to contrast the rich, smoky broth. To serve, toasted bread and eggs—whether fried and placed on top a brimming bowl or poached directly in the soup—are perfect accompaniments.
4 to 6
Servings
Tip
Don’t overcook the pasta. The noodles are an important texture in the soup, so be sure to remove the pot from the heat as soon as they’re al dente and the tomatoes are warmed through.
45 minutes
Ingredients
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1
pound ripe tomatoes, cored and finely chopped, divided
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1
large red onion, finely chopped (1½ cups), divided
Directions
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01In a small bowl, stir together 1 cup tomatoes, ¼ cup onion, the lime juice and ¼ teaspoon each salt and pepper. Set aside until ready to serve.
