Sopa a la Minuta
A crowd-pleasing Peruvian beef built around beef sirloin or rump steak, tomato and aji panca paste — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Slice the beef into thin bite-sized strips and season well with salt and pepper, then finely chop the onion, mince the garlic and grate or blend the tomatoes into a smooth puree.
- Heat the oil in a large pot over high heat and sear the beef for 2 to 3 minutes until browned, then push it to the side and soften the onion and garlic for about 4 minutes.
- Stir in the aji panca paste, tomato paste, grated tomato and oregano and cook this aderezo for 5 minutes until thick and fragrant and the raw tomato smell is gone.
- Pour in the hot beef stock, bring to a steady boil and simmer for about 10 minutes so the beef finishes cooking through and the broth deepens in flavour.
- Add the noodles and cook for 4 to 5 minutes until just tender, then lower the heat and stir in the evaporated milk without letting it return to a hard boil.
- Crack the eggs one at a time into the gently simmering soup and poach for 3 to 4 minutes until the whites are set, then taste, adjust seasoning and serve scattered with parsley.
You'll use: Pan · Large pot · Saucepan · Blender
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Sopa a la Minuta
- Aji de Gallina Chicken
- Arroz Chaufa Chicken
- Carapulcra Chicken
- Causa Limeña Chicken
Tips & common questions
How long does Sopa a la Minuta take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Sopa a la Minuta is an original Peruvian recipe developed in-house by Consomee. Photo: Sopa wantan.JPG (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.