Sopa Criolla

Step by stepInstructions

1. Season the beef strips with salt and pepper, and brown them in the oil in a large pot over high heat for 2 minutes; remove and set aside.
2. In the same pot, cook the onion for 4 minutes, then add the garlic, aji amarillo, oregano, and tomatoes and cook for 5 minutes until saucy.
3. Pour in the beef stock and bring to a boil, then add the noodles and cook for 8 minutes until tender.
4. Return the beef to the pot, stir in the evaporated milk, and simmer for 3 minutes without boiling hard.
5. Season to taste, then poach the eggs directly in the soup: crack them in, cover, and cook for 3 minutes until the whites are set.
6. Ladle into bowls, topping each with a poached egg, a shower of queso fresco, and parsley.