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
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Ingredients
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1 1/2
lbs stew beef, cut in cubes
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1 1/2
purple onions, chopped
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1/2
head of garlic, peeled and chopped
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2
cans diced tomatoes (plain or Italian style)
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1/2
small can of tomato paste
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2
TBSP Aji Mirasol (Peruvian smoky pepper sauce)
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2
cubes beef bouillon
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1 cup
red wine or port
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1
lb angel hair pasta
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6
eggs (1 for each bowl)
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2
TBSP white vinegar
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salt and pepper to taste
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1/2
cup evaporated milk
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3 tbsp
dried oregano to garnish on top
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1/2
cup olive oil
Directions
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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.
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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.
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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.
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