Author Notes
This delicious Peruvian soup is so good that I can even eat it cold! Easy to make and served up with a crusty loaf and a glass of Merlot, it makes a simple, tasty and great dinner for a cold evening! For larger parties, serve in a big soup pot with the poached eggs on the side and a dish of oregano to sprinkle on top. —BeijingRose
Ingredients
-
1 1/2
lbs stew beef, cut in cubes
-
1 1/2
purple onions, chopped
-
1/2
head of garlic, peeled and chopped
-
2
cans diced tomatoes (plain or Italian style)
-
1/2
small can of tomato paste
-
2
TBSP Aji Mirasol (Peruvian smoky pepper sauce)
-
2
cubes beef bouillon
-
1 cup
red wine or port
-
1
lb angel hair pasta
-
6
eggs (1 for each bowl)
-
2
TBSP white vinegar
-
salt and pepper to taste
-
1/2
cup evaporated milk
-
3 tbsp
dried oregano to garnish on top
-
1/2
cup olive oil
Directions
-
Season the beef chunks with salt and pepper, and fry in olive oil until almost done. Add the onion and garlic and sautee until almost tender.
-
Add the tomatoes, tomato paste, beef bouillon and Aji Mirasol to the pot and stir well. Add 2-3 quarts of water and bring to a boil. Add angel hair pasta and simmer, covered for 5 minutes. Add wine and stir and simmer for 3 minutes. Take off the heat, cover and set aside.
-
Poach eggs in water with the vinegar and a little salt. Put aside. Add the evaporated milk to the stew. Top each bowl with a poached egg and sprinkle with oregano.
See what other Food52ers are saying.