Sopa Seca - Peruvian Soup

Submitted by Narda Serrano, Research Administrator, Lung Biology Center, ZSFG

My Story

Definitely Sopa Seca is not one of the most famous Peruvian dishes that people will associate with the Inka’s empire (Lomo Saltado and Ceviche still keep their crown); however, it is a dish that brings a lot of good memories from my childhood from my father's side. My grandparents and my father were born in Cañete (A province at the south of Lima), but they decided to migrate to the capital when my father was in his early years of life and they not only brought their big expectations of progress, but also their extraordinary homely Cañetanan cooking. My grandfather used to take the leadership in the kitchen as his seasoning was simply delicious.

For that reason, Sopa seca means a lot to me as it connects me to my roots, to my ancestors, and also keeps a living bridge of love between my family and I. Historically, it was said that Sopa Seca (literally translated as “Dry Soup”) was originated in the 19th century when the Italian migration arrived to Perú, and Cañetanan people took their cooking traditions (spaghetti) and incorporated new flavor adventures in them when mixing with our native ingredients.

Let me to introduce you to one of the most homely-style, humble, not-appealing aspect dish, but one of my favorite and most delicious Peruvian dishes, Sopa Seca.

Recipe

Preparation time: About 1 hour.

Serves for 6

6-8 chunks of meat (can be chicken and/or beef)

500 grams (1 pound) of Spaghetti

2 medium chopped red onions (finely chopped or blended if preferred)

6-8 medium blended tomatoes

2 tablespoons of tomato paste

5 garlic cloves minced

½ cup of chopped carrots (cut in small cubes)

½ cup of peas

1 cup of sweet red wine or sangria

4 bay leaves

1 teaspoon of Cinnamon powder

2 tablespoons Panca Pepper Paste (Sold in any Latinx market)

1 teaspoon cumin powder

1 ½ liter of hot water

1 pinch of Salt

1 pinch of Pepper

1/4 cup of Olive oil approx. (or any of your preference)

Note: Salt amount will vary per preference.

Method

1. Season the meat with salt, pepper and cumin and pan fry the exterior in a saucepan with hot oil until reaching a golden color. We call this procedure “sealing the meat” as we don’t expect the meat to be cooked inside (It will be cooked later).

2. Heat oil in a big cooking pot and then fry the onion first for 5 min; add garlic, cumin powder, Panca Pepper paste, tomato paste, and salt. Continue mixing while frying for approx. 5 more minutes.

3. Incorporate the blended tomatoes, wine, cinnamon powder, bay leaves, and only ½ liter of hot water to the pot; mix and then add the partially cooked chunks of meat; cover with lid and let it cook for 15-18 minutes.

4. Remove the meat from the pot and reserve aside.

5. Add the remaining 1 liter of hot water to the cooking mixture; incorporate the peas and carrots; mix and bring them to boil. Then add the spaghetti and cook for 11-12 minutes.

6. Incorporate the cooked meat and mix. Sip to see if it needs more salt.

The final product should show a thick, dense soup; but this is based on preferences; you can add more water.