11 Rich Peruvian Soup Recipes That Fill Every Bowl

When I think of comfort food, there’s nothing quite like Peruvian soups. Each bowl is a cozy hug, filled with rich flavors and hearty ingredients that have been passed down through generations. From the creamy Aji De Gallina to the vibrant Aguadito De Pollo, these recipes are not only nourishing but also heartwarming. Let’s explore these delightful dishes that will surely bring warmth to your table and make your taste buds dance.

Aji De Gallina

Aji De Gallina is a traditional Peruvian dish that showcases the deep flavors and vibrant ingredients characteristic of Peruvian cuisine. This dish is a creamy, spicy chicken stew made with shredded chicken, aji amarillo (yellow chili pepper), and a rich sauce that typically includes nuts and cheese. The combination of these elements creates a harmonious blend of heat and creaminess, making it a comforting meal that has been enjoyed by generations.

This dish is often served with rice and boiled potatoes, making it a hearty option for family gatherings or special occasions. The use of aji amarillo is vital, as it imparts a unique flavor that can’t be substituted easily. Whether you’re familiar with Peruvian cuisine or trying it for the first time, Aji De Gallina is sure to impress with its rich taste and satisfying texture.

Ingredients (Serves 4-6)

• 2 cups shredded cooked chicken
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2-3 aji amarillo peppers, seeds removed and chopped (or 2 tablespoons aji amarillo paste)
• 1 cup chicken broth
• 1 cup evaporated milk
• 1 cup unsalted peanuts (or walnuts), ground
• 1/2 cup grated Parmesan cheese
• 4 medium potatoes, boiled and peeled
• 1/4 cup olives, for garnish
• Salt and pepper to taste
• Fresh cilantro, for garnish

Cooking Instructions

1. Prepare the Chicken: If you haven’t already cooked the chicken, you can boil it in salted water until fully cooked. Once cooled, shred the chicken and set it aside. This will be the star of your dish, providing a tender and flavorful base.

2. Make the Aji Sauce: In a large skillet over medium heat, add the vegetable oil. Once hot, add the chopped onion and sauté until translucent. This usually takes about 5-7 minutes.

Next, add the minced garlic and chopped aji amarillo peppers. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

3. Combine Ingredients: Pour in the chicken broth and bring the mixture to a simmer. Once simmering, add the ground peanuts and stir well to combine. This will help thicken the sauce and add rich flavors. Let it cook for about 5 minutes.

4. Add Creaminess: Lower the heat and incorporate the evaporated milk and grated Parmesan cheese into the sauce. Stir continuously until the cheese has melted and the sauce is smooth.

Season with salt and pepper to taste. This step is vital for achieving the creamy texture that Aji De Gallina is known for.

5. Add Shredded Chicken: Gently fold in the shredded chicken, ensuring it’s well-coated with the sauce. Allow it to simmer for another 5-10 minutes, ensuring the chicken is heated through and infused with the flavors of the sauce.

6. Serve: On a serving plate, place a generous serving of boiled potatoes and pour the Aji De Gallina sauce over the top. Garnish with olives and fresh cilantro for a pop of color and added flavor.

Serve hot with a side of rice to soak up the delicious sauce.

Extra Tips

When preparing Aji De Gallina, it’s important to balance the spice level according to your taste. If you prefer a milder sauce, consider using less aji amarillo or substituting it with another milder chili pepper.

Additionally, you can adjust the thickness of the sauce by varying the amount of chicken broth and evaporated milk. For a richer flavor, let the sauce simmer longer, allowing the ingredients to meld beautifully.

Enjoy this delightful dish with family and friends, and don’t hesitate to explore variations by adding your favorite ingredients!

Sopa a La Criolla

Sopa a La Criolla is a traditional Peruvian soup that embodies the vibrant flavors and colorful ingredients of Peruvian cuisine. This hearty dish is beloved for its rich broth, tender meat, and a delightful mix of spices that come together to create a comforting meal. Often enjoyed as a starter or a main dish, Sopa a La Criolla is especially popular in the colder months, providing warmth and nourishment.

The soup is typically made with a base of beef, potatoes, and a variety of vegetables, making it both satisfying and wholesome. Preparing Sopa a La Criolla is a rewarding experience that allows you to explore the rich culinary heritage of Peru. The combination of ingredients such as cilantro, lime, and chili peppers gives the soup a unique and zesty flavor profile.

This dish isn’t only delicious but also versatile; you can adjust the spice levels to suit your taste or add extra vegetables for a heartier version. Whether you’re serving it to family or friends, Sopa a La Criolla is sure to impress with its vibrant colors and rich taste.

Ingredients (Serves 4-6):

• 1 lb beef (flank steak or sirloin), cut into small pieces
• 8 cups beef broth
• 2 medium potatoes, peeled and diced
• 1 medium carrot, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green peas
• 1-2 ají amarillo (yellow chili peppers), sliced (adjust according to spice preference)
• 1 lime, cut into wedges
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin

Cooking Instructions:

1. Sauté the Beef: In a large pot, heat the vegetable oil over medium heat. Add the beef pieces and season with salt, pepper, and cumin. Sauté the beef until it’s browned on all sides, about 5-7 minutes. This step helps to lock in the flavors of the beef and gives the soup a rich base.
2. Cook the Aromatics: Once the beef is browned, add the chopped onion and minced garlic to the pot. Stir occasionally for about 3-4 minutes until the onion becomes translucent. This will enhance the flavor of the soup by infusing it with the aroma of the sautéed onions and garlic.
3. Add Broth and Vegetables: Pour in the beef broth and bring the mixture to a boil. Once boiling, add the diced potatoes, carrots, and ají amarillo slices. Reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes, or until the potatoes and carrots are tender. This allows the vegetables to meld with the flavors of the broth.
4. Add the Peas and Cilantro: After the vegetables are tender, stir in the green peas and chopped cilantro. Allow it to simmer for an additional 5 minutes. The peas will add a pop of color and sweetness, while the cilantro will provide a fresh flavor that brightens the soup.
5. Serve: Taste for seasoning and adjust with more salt or pepper if necessary. Ladle the soup into bowls and serve with lime wedges on the side for squeezing over the top. This adds a zesty finish and enhances the overall flavor of the dish.

Extra Tips:

When making Sopa a La Criolla, feel free to customize the ingredients to your liking. You can substitute the beef with chicken or even make a vegetarian version by using vegetable broth and additional vegetables like zucchini or bell peppers.

Adjusting the level of ají amarillo will help you control the spice, making it suitable for all palates. Additionally, serving the soup with a side of crusty bread can elevate the meal, providing a perfect accompaniment to soak up the delicious broth.

Caldo De Gallina

Caldo De Gallina is a traditional Peruvian chicken soup that isn’t just a meal but a beloved comfort food. This hearty dish is a staple in many Peruvian households, especially on colder days or when someone is feeling under the weather. The rich and flavorful broth is made with fresh ingredients and herbs, resulting in a nourishing and satisfying experience.

It often includes a variety of vegetables that complement the tender chicken, making it a nutritious option for family gatherings or weeknight dinners. This soup is known for its vibrant flavors, which come from the combination of spices and the slow-cooked chicken. The addition of noodles or rice can turn it into a more filling meal, catering to different preferences.

Caldo De Gallina is often served with slices of avocado, lime, and a sprinkle of fresh cilantro, adding an extra layer of freshness to the dish. It’s a perfect representation of the warmth and hospitality found in Peruvian culture.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 pounds)
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 1 medium potato, diced
• 1 cup green peas (fresh or frozen)
• 1/2 cup cilantro, chopped
• 2-3 sprigs of fresh thyme
• 1 bay leaf
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 cups water (or chicken broth)
• Optional: 1 cup of cooked noodles or rice
• Optional for serving: Lime wedges, avocado slices, extra cilantro

Cooking Instructions

1. Prepare the Chicken: Rinse the whole chicken under cold water and remove any giblets from the cavity. Pat the chicken dry with paper towels and season generously with salt and pepper. This step helps to enhance the flavor of the chicken.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes. This process builds a flavor base for the soup.
3. Brown the Chicken: Place the seasoned chicken into the pot and brown it on all sides for about 5-7 minutes. This step locks in the juices and adds depth to the broth.
4. Add Vegetables and Water: Once the chicken is browned, add the sliced carrots, celery, diced potato, green peas, thyme, bay leaf, cumin, and 8 cups of water (or chicken broth). Stir to combine and bring the mixture to a boil.
5. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup gently simmer for about 1 hour or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface during cooking for a clearer broth.
6. Shred the Chicken: Once cooked, carefully remove the chicken from the pot. Let it cool slightly before shredding the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot and stir to combine.
7. Season and Serve: Taste the broth and adjust seasoning with additional salt and pepper if needed. If desired, add cooked noodles or rice to the soup. Serve hot, garnished with fresh cilantro, lime wedges, and avocado slices.

Extra Tips

For the best flavors, consider using free-range or organic chicken, as it tends to have a richer taste. You can also customize the soup by adding your favorite vegetables or adjusting the spices to your liking.

If you prefer a spicier kick, add some diced jalapeño or a splash of hot sauce. For a heartier meal, serve the soup with a side of crusty bread or traditional Peruvian corn. Enjoy the warmth and comfort of Caldo De Gallina with your family and friends!

Sancochado

Sancochado is a traditional Peruvian soup that showcases the rich flavors of the Andes and the comfort of hearty ingredients. This dish is often enjoyed as a family meal, especially on chilly days, providing nourishment and warmth. The combination of meats and vegetables creates a robust broth that’s both satisfying and delicious. Each family may have its own variation, but the essence of Sancochado lies in its simplicity and quality ingredients.

To make a perfect Sancochado, it’s crucial to use fresh produce and quality meats. The soup typically includes a variety of root vegetables, such as potatoes, yucca, and corn, along with beef or chicken. The cooking process allows the flavors to meld beautifully, resulting in a comforting bowl of soup that warms both the body and soul.

Ingredients (Serves 4-6):

• 2 lbs beef shank or oxtail
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 carrot, sliced
• 2 potatoes, peeled and cubed
• 1 yucca, peeled and cut into chunks
• 1 ear of corn, cut into 2-inch pieces
• 1/2 cup green peas (fresh or frozen)
• 2-3 sprigs of fresh cilantro
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 8 cups water
• Lime wedges for serving
• Chili sauce (optional) for serving

Cooking Instructions:

1. Prepare the Meat: In a large pot, place the beef shank or oxtail and cover it with 8 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and skim off any foam that rises to the surface. This helps to clarify the broth.
2. Add Aromatics: Add the quartered onion, minced garlic, and salt to the pot. Let the mixture simmer for about 30 minutes. The aromatics will infuse the broth with flavor while the meat becomes tender.
3. Incorporate Vegetables: Once the meat is tender, add the sliced carrot, cubed potatoes, and yucca. Stir gently and let it simmer for another 15 minutes. These vegetables will start to soften and contribute to the overall texture of the soup.
4. Finish with Corn and Peas: After the initial 15 minutes, add the corn pieces and green peas to the pot. Stir in the black pepper and cumin. Continue to simmer for an additional 10-15 minutes, or until all vegetables are cooked through and the flavors meld together.
5. Garnish and Serve: Once everything is cooked, remove the pot from heat. Ladle the Sancochado into bowls, garnishing with fresh cilantro. Serve with lime wedges and chili sauce on the side for an added kick.

Extra Tips: For a richer flavor, consider marinating the meat in spices and herbs a few hours before cooking. You can also experiment with different types of meats, such as chicken or pork, to give the soup a unique twist.

Always taste the broth before serving to adjust the seasoning to your preference. Sancochado is often best enjoyed the next day, as the flavors continue to develop.

Aguadito De Pollo

Aguadito De Pollo is a traditional Peruvian chicken soup that isn’t only hearty but also bursting with flavor. This vibrant green soup is infused with cilantro and spices, making it a comforting dish perfect for any occasion.

The combination of tender chicken, vegetables, and rice creates a satisfying meal that’s both nutritious and delicious. Whether enjoyed on a chilly evening or as a remedy for the common cold, Aguadito De Pollo is sure to warm your heart and soul.

Cooking Aguadito De Pollo is an enjoyable process that allows you to explore the rich culinary traditions of Peru. The bright color and aromatic herbs make this dish visually appealing as well as tasty.

It’s a fantastic dish to serve at gatherings or family dinners, and it can be easily adapted to suit your preferences by adding different vegetables or adjusting the seasoning. Let’s plunge into making this delightful Peruvian soup!

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 1 cup rice
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cilantro leaves, packed
• 2 medium carrots, diced
• 1 medium potato, diced
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 8 cups chicken broth or water
• Juice of 1 lime
• 2 tablespoons vegetable oil

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until they’re browned on all sides. This process helps to develop a rich flavor for the soup base.
2. Sauté the Vegetables: Once the chicken is browned, add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 5-7 minutes.
3. Add Spices: Stir in the cumin, paprika, black pepper, and salt. This step enhances the overall flavor of the soup, giving it that signature taste.
4. Incorporate Broth and Rice: Pour in the chicken broth or water and bring to a boil. Add the rice to the pot. The rice will absorb the flavors of the broth and thicken the soup as it cooks.
5. Add Vegetables: Once the broth is boiling, add the diced carrots, potato, and bell pepper. These vegetables not only add nutrition but also create a delightful texture in the soup.
6. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 30-40 minutes or until the chicken is fully cooked and tender and the rice is cooked through.
7. Blend the Cilantro: In a blender, combine the cilantro leaves and lime juice with a bit of the soup broth. Blend until smooth, then return the mixture to the pot. This will give your Aguadito its vibrant green color and fresh flavor.
8. Final Seasoning: Taste the soup and adjust the seasoning if necessary. You may add more salt or lime juice according to your preference.
9. Serve Hot: Ladle the soup into bowls and serve hot. Garnish with additional cilantro or lime wedges if desired.

Extra Tips:

When making Aguadito De Pollo, you can customize the vegetables based on what you have on hand or your personal preferences. Common additions include peas, corn, or even avocados.

To make the soup richer, consider adding a splash of heavy cream or coconut milk just before serving. For an extra kick, you can also add some chili peppers or hot sauce.

This soup can be stored in the refrigerator for up to three days, and the flavors will continue to develop, making it even tastier the next day!

Parihuela

Parihuela is a traditional Peruvian seafood soup that showcases the rich flavors of the ocean, making it a delightful dish for seafood lovers. This hearty and aromatic soup is often enjoyed as a comforting meal, especially on cooler days or special occasions. The combination of fresh fish, shellfish, and a variety of spices creates a delightful experience for the palate, while the vibrant colors make it visually appealing.

Typically, parihuela is seasoned with ingredients like garlic, onion, cilantro, and a touch of chili, which bring out the inherent flavors of the seafood. The dish can be served with a side of rice or crusty bread to soak up the delicious broth. Whether you’re looking to impress guests or treat yourself to a flavorful meal, parihuela is guaranteed to satisfy.

Ingredients (Serves 4-6)

• 1 lb (450g) of mixed seafood (such as shrimp, mussels, and squid)
• 1 lb (450g) of firm white fish (like tilapia or sea bass), cut into chunks
• 4 cups of fish or seafood stock
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 2 medium tomatoes, diced
• 1 tablespoon of aji amarillo paste (or substitute with red chili paste)
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 cup of fresh cilantro, chopped
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Instructions

1. Prepare the Seafood: Start by rinsing the mixed seafood and fish under cold water. Pat them dry with paper towels and set aside. This guarantees that any excess moisture is removed, allowing for better searing.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. This step builds a flavorful base for the soup.
3. Add Garlic and Spices: Stir in the minced garlic, aji amarillo paste, paprika, and cumin. Cook for an additional 2 minutes, stirring frequently to prevent burning. This allows the spices to bloom and infuse the oil, enhancing the soup’s flavor.
4. Incorporate Tomatoes: Add the diced tomatoes to the pot and cook for another 5 minutes, stirring occasionally. The tomatoes will break down and create a rich sauce, contributing to the overall texture of the soup.
5. Pour in the Stock: Carefully add the fish or seafood stock to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook for about 10-15 minutes, letting the flavors meld together.
6. Add Seafood: Once the broth is simmering, add the mixed seafood and fish chunks to the pot. Cook for an additional 5-8 minutes or until the seafood is cooked through and tender. Be careful not to overcook the seafood, as it can become tough.
7. Finish with Cilantro: Stir in the chopped cilantro just before serving and season with salt and pepper to taste. The fresh cilantro adds a bright flavor that complements the richness of the soup.
8. Serve: Ladle the parihuela into bowls and garnish with lemon wedges. Serve with rice or crusty bread on the side for a complete meal.

Extra Tips

When preparing parihuela, it’s crucial to use the freshest seafood possible for the best flavor and texture. If you can’t find aji amarillo paste, you can substitute it with another type of chili paste, but be mindful of the heat level.

Additionally, feel free to customize the seafood mix according to your preference or what’s available to you. The soup can also be made ahead of time; just reheat gently before serving to maintain the seafood’s tenderness.

Olluquito Con Carne

Olluquito Con Carne is a traditional Peruvian dish that highlights the unique flavors of olluco, a native tuber known for its distinctive texture and mild taste. This hearty stew combines olluco with tender pieces of beef, creating a comforting meal that reflects the rich culinary heritage of Peru.

Often enjoyed with rice or bread, this dish isn’t only delicious but also showcases the importance of local ingredients in Peruvian cooking. This dish is perfect for family gatherings or as a comforting weeknight meal. The combination of spices and fresh herbs infuses the beef and olluco with vibrant flavors, making it a beloved recipe in many Peruvian households.

As you prepare this dish, you’ll appreciate the simplicity and depth of flavor that comes from each ingredient, bringing a taste of Peru to your table.

Ingredients (Serves 4-6):

• 1 lb (450g) beef, cut into small cubes
• 2 cups olluco, peeled and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons vegetable oil
• 3 cups beef broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and slicing the olluco into thin rounds. Chop the onion, garlic, tomato, and bell pepper into small pieces. This preparation will help guarantee that everything cooks evenly and allows for quick assembly during the cooking process.
2. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef and season with salt and pepper. Sear the beef until it’s browned on all sides, which should take about 5-7 minutes. This step adds a rich flavor to the meat.
3. Cook the Aromatics: Once the beef is browned, add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent. This will build a flavorful base for the stew.
4. Add Vegetables and Spices: Stir in the diced tomato, bell pepper, ground cumin, and paprika. Cook for an additional 2-3 minutes, allowing the spices to bloom and infuse the mixture with their flavors.
5. Incorporate the Broth and Olluco: Pour in the beef broth and bring the mixture to a gentle boil. Once boiling, add the sliced olluco. Reduce the heat to low, cover, and let the stew simmer for about 30-40 minutes, or until the beef is tender and the olluco is cooked through.
6. Adjust Seasoning: After simmering, taste the stew and adjust the seasoning with more salt and pepper if needed. The olluco should be tender but still hold its shape, providing a delightful texture to the dish.
7. Serve and Garnish: Spoon the Olluquito Con Carne into bowls and garnish with fresh cilantro. Serve with rice or bread on the side for a complete meal.

Extra Tips: When cooking Olluquito Con Carne, using a good quality beef broth can greatly enhance the flavor of the stew. For an extra layer of taste, consider marinating the beef in spices for a few hours before cooking.

Additionally, feel free to experiment by adding other vegetables such as carrots or peas for more color and nutrition. This dish can also be made in advance and tastes even better the next day as the flavors meld together.

Chupe De Camarones

Chupe de Camarones is a delightful Peruvian shrimp soup that embodies the rich flavors of the coastal region of Peru. This hearty dish is often made with fresh shrimp, potatoes, and a medley of vegetables, all simmered in a creamy broth that’s both comforting and satisfying. The combination of spices and herbs, along with the addition of cheese, creates a unique flavor profile that highlights the essence of Peruvian cuisine.

This soup is perfect for gatherings and special occasions, as it brings warmth and joy to the table. Whether served as a main course or as a starter, Chupe de Camarones is sure to impress your guests with its vibrant colors and delicious taste. Let’s explore the recipe and learn how to create this exquisite dish that showcases the best of Peru’s culinary heritage.

Ingredients (Serves 4-6):

• 1 lb (450g) large shrimp, peeled and deveined
• 4 cups fish or seafood stock
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup evaporated milk
• 1 cup queso fresco (fresh cheese), crumbled
• 2 tablespoons olive oil
• 1 tablespoon aji amarillo paste (or any chili paste)
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon lime juice

Cooking Instructions:

1. Prepare the Shrimp: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes. Stir in the aji amarillo paste and cumin, allowing the spices to bloom for another minute.
2. Add the Vegetables: Incorporate the diced potatoes and corn into the pot, stirring well to coat them with the onion mixture. Pour in the fish or seafood stock and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
3. Incorporate the Tomatoes: Add the diced tomatoes to the pot and stir. Allow them to cook for about 5 minutes, which will infuse the broth with their flavors.
4. Cook the Shrimp: Gently add the shrimp to the pot, ensuring they’re submerged in the broth. Cook for 3-5 minutes or until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become tough if cooked too long.
5. Finish the Soup: Stir in the evaporated milk and crumbled queso fresco. Season with salt, pepper, and lime juice to taste. Allow the soup to heat through, but don’t boil after adding the milk to prevent curdling.
6. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot, and enjoy the comforting flavors of Chupe de Camarones.

Extra Tips:

When preparing Chupe de Camarones, it’s essential to use fresh shrimp for the best flavor and texture. If you can’t find queso fresco, you can substitute it with feta cheese for a similar tangy taste.

Additionally, adjust the level of aji amarillo paste according to your spice preference, and feel free to add other vegetables like peas or bell peppers for extra color and nutrition. For an authentic touch, serve the soup with slices of lime on the side for added freshness.

Sopa De Quinua

Sopa De Quinua, or Quinoa Soup, is a delightful and nutritious dish that showcases the rich culinary heritage of Peru. This hearty soup is made with quinoa, a grain native to the Andes, which isn’t only gluten-free but also packed with protein and essential nutrients. The soup is typically combined with an array of vegetables and spices that elevate its flavor, making it a perfect meal for any time of the year.

Whether enjoyed as a warm starter or a filling main course, Sopa De Quinua is sure to please everyone at the table.

Making Sopa De Quinua is a straightforward process that highlights the natural flavors of its ingredients. The combination of quinoa, vegetables, and broth creates a comforting dish that’s both satisfying and wholesome. You can customize the recipe by adding your favorite vegetables or herbs, allowing you to personalize this traditional soup to your taste.

With its vibrant colors and delicious taste, Sopa De Quinua is a fantastic way to introduce friends and family to the flavors of Peruvian cuisine.

Ingredients (Serves 4-6)

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 zucchini, diced
• 1 bell pepper, diced (any color)
• 6 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup fresh spinach or kale, chopped
• Fresh cilantro or parsley, for garnish
• Juice of 1 lime (optional)

Cooking Instructions

1. Rinse the Quinoa: Start by placing the quinoa in a fine-mesh strainer and rinsing it under cold water for a few minutes. This step is essential as it removes the saponins, a natural coating that can impart a bitter taste to the quinoa. Set the rinsed quinoa aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning. This step builds a flavor base for the soup.
3. Add the Root Veggies: Next, add the diced carrot and potato to the pot. Stir well and cook for another 5-7 minutes until the vegetables begin to soften. These root vegetables add heartiness to the soup and contribute to its overall flavor.
4. Incorporate the Remaining Vegetables: Add the zucchini and bell pepper to the pot, stirring to combine. Cook for an additional 3-4 minutes. This step allows the vegetables to soften slightly and enhances the soup’s texture and color.
5. Add Broth and Seasonings: Pour in the vegetable or chicken broth and add the rinsed quinoa, cumin, paprika, salt, and pepper. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the vegetables are tender. This simmering step is vital for blending the flavors of the soup.
6. Finish with Greens: Stir in the chopped spinach or kale and let it cook for another 2-3 minutes until the greens are wilted. This adds a fresh touch to the soup and boosts its nutritional value.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or parsley. If desired, squeeze a bit of lime juice over the top for an added zing. Enjoy your Sopa De Quinua warm!

Extra Tips

To enhance the flavors of your Sopa De Quinua, consider adding a splash of soy sauce or tamari for a savory depth. You can also experiment with different spices, such as chili powder or turmeric, for a unique twist.

For a creamier texture, blend a portion of the soup before adding the greens. Additionally, feel free to customize the soup with your favorite seasonal vegetables or protein sources, like cooked chicken or beans, making it a versatile dish for any occasion.

Menestrón

Menestrón is a hearty and nutritious Peruvian soup that combines various vegetables, beans, and sometimes meat, creating a delightful medley of flavors and textures. Traditionally enjoyed as a comforting dish, it reflects the rich agricultural heritage of Peru, utilizing fresh and seasonal ingredients.

This vibrant soup is perfect for family gatherings or as a satisfying meal during colder months, making it a staple in many households. The beauty of Menestrón lies in its adaptability; you can modify the ingredients based on what you have available or your personal preferences.

Whether you prefer it vegetarian or with added protein, this dish brings warmth and nourishment to the table. It’s often served with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick, making it a versatile dish for all palates.

Ingredients (Serves 4-6 people)

• 1 cup of dried white beans (such as cannellini or navy beans), soaked overnight
• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup of green beans, cut into 1-inch pieces
• 1 medium potato, peeled and diced
• 1 cup of chopped kale or spinach
• 6 cups of vegetable or chicken broth
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Optional: 1 cup of cooked chicken or beef, shredded

Cooking Instructions

1. Prepare the Beans: Drain and rinse the soaked beans. In a large pot, add the beans and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes or until the beans are tender. Drain and set aside.
2. Sauté the Aromatics: In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Vegetables: Add the diced carrots, zucchini, green beans, and potato to the pot. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften.
4. Combine Ingredients: Pour in the broth, and add the cooked beans along with the cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
5. Finish the Soup: Stir in the chopped kale or spinach and optional cooked meat, if using. Cook for an additional 5 minutes until the greens are wilted and everything is heated through. Adjust seasoning to taste.
6. Serve: Ladle the Menestrón into bowls, and garnish with freshly chopped cilantro or parsley. Serve hot, accompanied by crusty bread if desired.

Extra Tips

When preparing Menestrón, feel free to experiment with seasonal vegetables or any leftovers you may have. Adding a splash of lemon juice or vinegar before serving can enhance the flavors, providing a revitalizing contrast to the richness of the soup.

For a creamier texture, blend a portion of the soup and then mix it back in. Finally, Menestrón can be stored in the refrigerator for a few days, making it a great option for meal prep or leftovers. Enjoy this delicious Peruvian soup with family and friends!

Sopa De Mondongo

Sopa De Mondongo is a traditional Peruvian soup that’s hearty and rich in flavor, typically made with tripe, vegetables, and a variety of spices. This dish is a favorite among locals and is often served on special occasions or during family gatherings. The combination of textures from the tender tripe and the wholesome vegetables makes it a comforting meal that warms the heart and soul.

The addition of spices like cumin and oregano gives it a distinctive Peruvian flair, guaranteeing that each bowl is packed full of flavor.

Preparing Sopa De Mondongo can be a labor of love, but the end result is well worth the effort. The tripe is cooked until soft and tender, absorbing the flavors of the broth and spices. The soup is typically accompanied by rice and a squeeze of lime, which enhances the flavors and adds a revitalizing touch.

Whether you’re looking to impress guests or simply enjoy a comforting meal at home, Sopa De Mondongo is sure to be a hit.

Ingredients (Serves 4-6):

• 1 lb beef tripe, cleaned and cut into small pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 cup hominy (canned or dried)
• 1 large tomato, chopped
• 1/2 cup green peas (fresh or frozen)
• 1/4 cup cilantro, chopped
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 6 cups beef or chicken broth
• 2 tbsp vegetable oil
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Tripe: In a large pot, bring water to a boil and add the cleaned tripe. Cook for about 10-15 minutes, then drain and rinse under cold water. This step helps remove any impurities and odors from the tripe, resulting in a cleaner flavor in the soup.
2. Sauté the Aromatics: In the same large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Then add the minced garlic and cook for another minute until fragrant. This step builds the flavor base for the soup.
3. Add the Vegetables: Stir in the diced carrots and potatoes, and cook for about 5 minutes, stirring frequently. This allows the vegetables to begin softening and absorb the flavors from the sautéed onion and garlic.
4. Incorporate the Tripe: Add the prepared tripe back into the pot along with the chopped tomato, hominy, and green peas. Stir well to combine all ingredients, making sure the tripe is evenly distributed among the vegetables.
5. Season the Soup: Sprinkle in the cumin, oregano, paprika, salt, and pepper. Stir to coat the tripe and vegetables evenly with the spices. This step is vital as it infuses the soup with the distinct flavors that characterize Sopa De Mondongo.
6. Add the Broth: Pour in the beef or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the tripe is tender. Stir occasionally, checking to confirm nothing sticks to the bottom of the pot.
7. Finish and Serve: Once the tripe is tender, taste the soup and adjust the seasoning as necessary. Stir in the chopped cilantro just before serving. Ladle the soup into bowls and serve hot, accompanied by lime wedges for squeezing over the top.

Extra Tips:

When making Sopa De Mondongo, it’s important to take your time with the simmering process, as this is what helps develop the rich flavors of the soup.

If you’re short on time, consider using a pressure cooker to speed up the cooking of the tripe. Additionally, feel free to customize the vegetable mix based on what you have on hand or your personal preferences.

This soup can be made ahead of time and tastes even better the next day as the flavors continue to meld. Enjoy your delicious Sopa De Mondongo with a side of rice or a fresh salad for a complete meal!