Sopa a la criolla is an evening soup from Lima. Ground beef is browned with aji panca paste, thin vermicelli cooks in broth, and milk softens the soup. An egg is cracked into each bowl, and a slice of toasted bread goes on top. The seasoning is simple; the flavor comes from browning the beef and the pepper paste.
Heat the olive oil in a pot. Cook the ground beef over high heat for 6 minutes, until it releases and reabsorbs its juices and the crumbles are browned.
Add the finely chopped onion and cook for 3 minutes, stirring. Add the garlic, grated tomato, aji panca paste, cumin, and dried thyme; sauté for 3 more minutes.
Add the broth and bring to a boil. Stir in the vermicelli and cook for 6–7 minutes, leaving it slightly firm. Add the salt and black pepper.
Reduce the heat to its lowest setting. Add the milk and warm the soup for 3 minutes without letting it boil; the soup will turn a light brick-red color.
Crack the eggs into separate spots in the soup. Cover and cook for 3–4 minutes, until the whites are fully opaque and the yolks have thickened.
In a separate pan, toast the bread slices in olive oil until golden on both sides.
Ladle the soup into bowls, placing one egg in each. Top with toasted bread and sprinkle with parsley.
Add the milk over the lowest heat and do not let it boil; boiling can make the milk curdle and turn grainy in the soup.
Sütü ocaktan almadan hemen önce kattım, kaynatınca kesiliyor. Aji panca ezmesi de bulunmazsa biraz tatlı toz biberle kırmızı biber karışımı yaklaşıyor ama aynısı olmuyor.
Şehriyeyi çorbada pişirmek yerine ayrı haşlayıp ekleyen tarifler gördüm, burada içinde pişince suyu bağlıyor ve doğrusu bu. Yalnız fazla pişirmeyin, şehriye dağılınca çorba un gibi bir kıvam alıyor.
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