Sopa a la Minuta
Sopa a la Minuta & Los Salvavidas (Weeknight Lifesavers)
Fifteen minutes. That is the entire window between dropping your keys on the counter and sitting down to a brilliant, restorative bowl of Sopa a la Minuta, an Italian immigrant dish adapted for the Limeño pantry with a deeply savory base of red onion and smoky ají panca that blooms the second the beef hisses in the skillet. Ladle the scalding broth over quick-cooking angel hair pasta, then finish each serving off the heat: a splash of evaporated milk, delicate ribbons of egg, and dried oregano vigorously crushed between your palms to release its sharp, dusty scent.
Ingredients
- vegetable oil1 tbsp
- lean ground beef1/2 lb
- red onion1 med
- garlic3 clove
- ají panca paste2 tbsp
- tomato paste1 tbsp
- Yukon Gold potato1 large
- beef broth6 cup
- angel hair pasta1/4 lb
- eggs2 large
- evaporated milk1/2 cup
- dried oregano1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
Method
- 01
Sear the beef until deeply browned and rendered.
Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat, season the beef with salt and pepper, and break it apart as it cooks before removing it to a bowl with a slotted spoon.
- 02
Slowly sweat the red onion in the rendered beef fat.
Lower the heat to medium and cook the onion until completely soft and translucent, which takes a few minutes but forms the absolute backbone of the soup.
- 03
Fry the aromatics into a rich aderezo.
Stir in the minced garlic, ají panca, and tomato paste, and cook until the mixture deepens to a dark brick red and the oils begin to separate.
- 04
Simmer the potatoes in the broth.
Return the beef to the pot, add the diced potatoes and broth, bring to a rolling boil, then lower the heat to medium-low and simmer covered until the potatoes are just fork-tender.
- 05
Boil the angel hair pasta rapidly.
Taste for salt and pepper, stir in the broken pasta, and simmer uncovered for exactly 3 to 4 minutes until al dente—do not overcook it.
- 06
Turn off the heat completely and incorporate the eggs and milk.
Swirl the hot broth gently to create a whirlpool, slowly drizzle in the beaten eggs to form delicate ribbons, and stir in the evaporated milk until the soup is beautifully opaque.
- 07
Vigorously crush the dried oregano directly over the pot.
Place the oregano in your palms and rub them together forcefully to release its essential oils, transforming the aroma of the entire dish before giving it one final stir and serving immediately.
Notes
Reheating requires extra liquid.
Angel hair pasta absorbs broth rapidly in the fridge, so leftover soup will resemble a thick stew; simply loosen it with a splash of water or extra beef broth when reheating.
From Cook Peruvian in America.