OpinionCreole soup: learn to prepare the secret recipe of...

Creole soup: learn to prepare the secret recipe of Martha Palacios de Panchita


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So many good things come together in a single bowl of Creole soup that it would be unfair to compare it to any other specimen in its category. In the pot they gather -among others- angel hair noodles; fried bread; poached egg; mince; beef stock; and generous amounts of chili. How many pains this powerful mixture has cured. From the saddened heart to the most downcast spirit: there is no evil that escapes the powers of the Creole soup. Even more so this season.

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Martha Palacios learned the secrets behind a good Creole soup when she was just a child. His father then ran a small restaurant in the center of Lima, popular for its good portions and the quality of its supplies. It was there that she tasted the strong stew for the first time, although in those years she called it meat soup or milk soup. “It’s usually made with steak, but my dad would put tenderloin on it, even when they told him he wasn’t going to make a profit.”Recalls Martha, the cook in charge of the Panchita restaurant. “Peruvians have always had a predilection for soups, since pre-Hispanic times, with chupes,” continues Palacios. “That is why the Creole soup is for the whole year. Of course, taking it in winter is like receiving a hug, it makes you feel warm, “he adds.

As in any dish, the Creole soup also has its little tricks. -we believe him- and it is better if it is freshly ground. The second concerns the broth. “We need a good beef bone broth, not necessarily apple bone, but with vegetables,” suggests the cook. Then you can add ground beef or minced meat to the soup, whichever you prefer.

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Here is Martha’s complete recipe to prepare at home. As she says, nothing is difficult if it is done with the heart.

Creole soup recipe

(For 3 people)


1 Cup of steak finely chopped into squares

3 tablespoons finely chopped red onion

1 teaspoon minced garlic

3 tablespoons finely chopped tomato

1 tablespoon of ground panca pepper

2 liters of beef broth

150 grams of angel hair noodles

3 eggs

¾ cup of evaporated milk

3 slices of bread

2 tablespoons vegetable oil

Salt, pepper, finely ground dried oregano


Once the steak is chopped, season the meat and reserve. In a pot we put oil to heat well, add the seasoned minced meat, seal it and reserve.

In that same pot we make the dressing of garlic, onion, tomato and liquefied panca pepper. We brown well until all the ingredients are mixed.

Once the dressing is well worked, season and add the hot beef broth. Let it boil, rectify the seasoning, add the noodles and let them cook.

Once ready we return the meat and the eggs burst. We let cook without moving much.

We return to rectify the flavor and add evaporated milk and ground oregano at the moment. It is served hot with a slice of fried bread.


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