Sopa a la Minuta

Name: Sopa a la Minuta
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 300 g ground beef; 1 L beef stock; 2 tomatoes; 1 onion; 80 ml milk; 1 tbsp oregano; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Sopa a la Minuta finds its roots in the bustling home kitchens of Lima, crafted to feed both body and spirit with warmth and ease. This beloved soup is a staple of everyday Peruvian dining, made with the kind of intuitive cooking that comes from years of practice. It’s a dish that captures the essence of home, where salt is judged by hand and fat is used with a generous heart, ready to be ladled into bowls for any family meal.

Expect a comforting bowl with a rich beefy base, made more luscious by the addition of milk. The ground beef brings substance, while tomatoes and onions offer a subtle sweetness that complements the herbal notes of oregano. This soup is a hearty, fulfilling dish, perfect for sharing at a table where time is marked not by the clock but by the enjoyment of good food.

Ingredients

300 gground beef
1 Lbeef stock
2tomatoes
1onion
80 mlmilk
1 tbsporegano
to tastefine sea salt

Method

Begin by finely chopping 1 onion and dicing 2 tomatoes. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir occasionally to prevent browning, as you want the onions to release their sweetness without caramelizing.
Once the onions are soft, add 300 g of ground beef to the pot. Use a wooden spoon to break the meat into small pieces, ensuring even cooking. Cook until the beef is browned and no longer pink, releasing its juices and flavor into the pot.
Add the diced tomatoes to the pot with the beef and onions. Stir well to combine, allowing the tomatoes to soften and break down slightly, releasing their juices. This should take about 3 to 4 minutes, and the mixture will become more fragrant as the tomatoes meld with the beef.
Pour in 1 L of beef stock, stirring to incorporate all the ingredients. Bring the mixture to a gentle simmer. The liquid should bubble lightly, not boil vigorously, to allow flavors to meld without evaporating too quickly.
After the soup has simmered for about 10 minutes, add 80 ml of milk to the pot. Stir gently to combine, and continue to simmer for another 5 minutes. The milk will add creaminess and balance the acidity of the tomatoes.
Add 1 tablespoon of oregano to the soup, stirring to distribute the herb evenly throughout the broth. Taste the soup and add fine sea salt to your preference, enhancing the flavors without overpowering them.
Once the flavors have melded and the soup has reached a creamy consistency, it's ready to serve. Ladle the soup into bowls, ensuring each serving has a good mix of beef, tomatoes, and broth. Enjoy your Sopa a la Minuta with family and friends, embracing the warmth and comfort of this traditional Peruvian dish.