Sopa a la Minuta Recipe: Creamy Peruvian Beef Soup 2026

Sopa a la minuta is a traditional Peruvian soup that brings together an unexpected but wonderful combination of ingredients. Tender beef, potato, capellini and evaporated milk create a bowl that is rich, filling and deeply comforting, the kind of spoon dish that warms you from the inside out.

The name comes from Italian immigration and the expression "alla minuta," which means cooked on the spot. That is exactly how this soup is best enjoyed: made fresh and served right away, when the broth is fragrant with oregano and the egg has just set into silky ribbons.

Despite being a soup, it is hearty enough to stand as a main course. Pair it with a fresh salad and you have a complete, satisfying Peruvian meal on the table in under an hour.

Ingredients for Sopa a la Minuta

This recipe makes 2 generous servings.

• 150 g beef (beef chuck or stewing beef)
• 1 teaspoon ground cumin
• Ground black pepper
• 1 garlic clove
• 100 g red onion
• 2 ripe tomatoes (about 200 g)
• 1 medium potato
• 20 g sunflower oil
• Salt
• 1 teaspoon ají panca paste (or hot paprika as a substitute)
• 1 tablespoon tomato paste
• 2 teaspoons oregano
• 1 liter hot water
• 60 g capellini (angel hair pasta)
• 75 ml evaporated milk
• 1 egg

How to Make Sopa a la Minuta Step by Step

1. Prepare and Season the Ingredients

Cut 150 g of beef into very small cubes and season with 1 teaspoon of ground cumin and ground black pepper to taste. Grate 1 garlic clove, finely chop 100 g of red onion and dice 2 ripe tomatoes. Peel 1 medium potato and cut it into medium pieces.

2. Brown the Beef

Place a pot over high heat with 20 g of sunflower oil. When the oil is hot, add the beef and brown it for a couple of minutes, then season with salt.

3. Add the Onion and Garlic

Add the red onion, mix it well with the beef and cook for a couple of minutes over medium heat. Then add the garlic, stir, add a pinch of salt and cook for 3-4 more minutes.

4. Add the Ají Panca, Tomato Paste and Tomato

Now add 1 teaspoon of ají panca paste and 1 tablespoon of tomato paste and mix well. Immediately add the tomato, stir again, add another pinch of salt and 1 teaspoon of oregano, and let it cook for about 4-5 minutes.

5. Add the Hot Water and Potatoes

Turn up the heat, add 1 liter of hot water and wait for it to come to a boil. As soon as it starts boiling, add the potatoes and cook for 2 minutes.

6. Add the Capellini

Once the potatoes have cooked for 2 minutes, add 60 g of capellini and let it cook for 6 more minutes.

7. Add the Evaporated Milk and Oregano

After those 6 minutes, add 75 ml of evaporated milk and another teaspoon of oregano. Mix well and let it cook for a couple more minutes.

8. Add the Beaten Egg

Finally, turn off the heat and add 1 beaten egg in a thin stream while stirring constantly so it sets with the residual heat.

9. Adjust the Seasoning and Serve

Check the salt and adjust if needed, then serve the sopa a la minuta right away while it is hot.

Tips for the Best Sopa a la Minuta

Cut the Beef Small

Dicing the beef into very small pieces by hand, rather than using ground meat, gives the soup a better texture and lets the meat cook quickly in the broth. Take a few extra minutes with the knife and the result will be worth it.

Use Ají Panca if You Can

Ají panca paste gives the soup its signature mild, fruity heat and deep color. If you cannot find it, hot paprika is a fine substitute, but the flavor will be a little different.

Add the Egg Off the Heat

The egg should be added in a thin stream with the heat turned off, stirring constantly so it forms silky ribbons instead of scrambling. Serve immediately, because this soup is at its best fresh from the pot.

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