The beef sopa criolla is a Peruvian table favorite. It’s so quick to make that it can be served in about half an hour. It’s usually made with finely chopped meat cut in small squares, but since it takes a bit of time, I prefer to use ground beef from the supermarket. The soup cooks much faster! Another thing I have always liked is the fried bread that goes inside, but to avoid fat, I now prefer to toast the bread in the toaster and top it with the fried egg. It’s just as tasty and has fewer calories.
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