How to make
It's a hot soup from the national cuisine of Peru. It is extremely suitable for busy people, because it is prepared easily and quickly.
Chop the onion and garlic very finely, I grind them in a blender.
Stew them in olive oil, until they soften (for 3-4 minutes over moderate heat). Add salt and add the minced meat with a little water, by stirring constantly, until it becomes crumbly. Shredded meat can also be used, which is not as fine as minced meat and makes the soup look slightly different.
As soon as the minced meat is fried, pour the tomatoes - grated and the tomato and garlic paste. Season with salt and add the oregano and dried parsley. Stir for 2-3 minutes and pour the broth. If you want it to be more liquid, add more broth or add water.
Boil for 15 minutes with the lid on and add the noodles - thick and not very short noodles are used for this soup. Boil according to the instructions on the package and remove them from the heat.
Pour the milk and mix. Season with more oregano, parsley and salt, if needed. Keep in mind that the milk should not boil because it will lump up, that's why we pour it when we take it off the heat.
Fry the eggs in a pan with a little oil - it is good to leave the yolk slightly runny.
Serve the soup hot, by placing an egg on top of each portion and sprinkling with oregano or parsley.
Enjoy your meal!
