This classic soup from Peru, known for its rich and diverse flavors, showcases the authentic tastes of Peruvian cuisine. It incorporates a mix of local ingredients that bring warmth and comfort in every bowl.
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In a large saucepan, heat the oil over medium heat.
Sauté the chopped onion, minced garlic, and chili pepper paste for a few minutes until fragrant.
Add the cubed beef and cook until it is browned on all sides.
Pour in the boiling water, cover the pot, and let it simmer over moderate heat until the meat is tender.
Once the meat is cooked, add the angel hair noodles and boil for about 3 minutes.
Lightly beat the eggs and slowly pour them into the soup, stirring gently to combine.
Remove the soup from the heat. Season with salt and pepper to taste.
Stir in the milk and oregano, cover the pot, and let the soup rest for a few minutes before serving.
Serve piping hot in individual bowls or small casseroles.
Use thinly sliced beef for faster cooking and better texture.
Add beaten eggs slowly while stirring to create silky strands rather than clumps.
Can I substitute chicken for beef?
Yes, you can substitute chicken for beef for a lighter version of the soup.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
What can I serve with this soup?
Serve hot with a side of crusty bread or rice for a complete meal.
Can I add quinoa to the soup?
Yes, you can add quinoa for additional texture and nutrition.
Can I use another type of pasta instead of angel hair noodles?
Yes, thin pasta like vermicelli or fideo works well. Just adjust the cooking time based on the pasta type.
