The best recipes for soups to combat the autumn cold

Autumn surprises us in 2022 as we have a varied climate in Peru, cold mornings and nights, but in the middle of the day we warm up with the warmth of the sun. Temperatures help the choice of lunches and dinners that are going to be prepared during the day. You should not gather a large number of ingredients to put together a delicious preparation.

If you want to combat the cold and that craving for something hot at night, we present you some quick and easy recipes to prepare delicious soups that concentrate all the flavor and that will protect you from low temperatures. As always, we recommend that you gather the ingredients to use to avoid pausing cooking. Let's enjoy!

RECETA SOPA CRIOLLA

INGREDIENTS: Vegetable oil 2 tablespoons, garlic 3 cloves, croutons 100 grams, red onion 1 unit, fresh tomato 2 units, panca pepper paste 2 tsp, beef 300 grams, dried oregano 1 tablespoonful, angel hair 200 grams, evaporated milk 100 milliliters, egg 2 units, salt and pepper to taste.

PREPARATION: In a dish add 2 tablespoons of butter, then 2 pieces garlic in slices, and then add pieces of bread. If you want more flavor, add more butter. In another dish put all the mixture made. In a frying pan, add 2 tablespoons of oil, 1 unit of red onion, salt and pepper to taste, a teaspoon of chopped garlic, 2 units of diced skinless tomato. While frying, add 2 teaspoons of panca pepper and 300 grams of diced beef to add salt and pepper again to taste. [Read the full recipe here]

RECETA SOPA A LA MINUTA

INGREDIENTS: 300 grams of ground beef, 2 yellow potatoes cut into pieces, 1 tomato diced, 1/2 onion chopped into squares, 1 1/2 tablespoons of tomato paste, 1 tablespoonful of ground yellow pepper, 1 liter of beef broth, 100 grams of angel hair noodles, 2 bay leaves, 2 tablespoons of vegetable oil, salt, pepper, cumin, oregano.

PREPARATION: Place a pot on the fire and add the oil. When the oil is hot, add the meat and season with salt, pepper and cumin. Stir until the meat changes color. Add the onion and fry with the meat until the onion is translucent. Then add the tomato, tomato paste, yellow pepper and bay leaves. Mix until all flavors are integrated. [Read the full recipe here]

RECETA CALDO DE MOTE

INGREDIENTS: Mote Seco corn 500 grams, national tripe 250 grams, peppermint 5 sprigs, whole or evaporated milk 1 cup, beef legs and/or pork 1 kilo, beef breast 1 kilo, salt to taste, Chinese onion, coriander leaves, rocoto and lemon slice.

PREPARATION: In a container place the 500 grams of Mote Seco, cover with twice as much water (1 liter) and hydrate overnight. In a pot over medium heat add the hydrated Mote and add 4 liters of water. Cover and boil for 2 hours. In addition, place 250 grams of Mondongo Nacional and add 1.5 liters of water, 3 sprigs of mint and 1 cup of whole or evaporated milk. Boil for 2 hours. After 2 hours book the Mondongo. [Read the full recipe here]

RECETA CHUPE DE CAMARONES

INGREDIENTS: 2 kilos of small shrimp, 8 large shrimps, red onion, ground garlic, liquefied panca pepper, oregano branch and huacatay; green cabbage, beans, potato, corn, rice, fresh cheese, evaporated milk or cream, eggs, salt and pepper to taste.

PREPARATION: In a pot, with a thick bottom, sweat plenty of finely chopped red onion with ground garlic. After ten minutes, we add a good amount of liquefied panca pepper, salt, pepper, a branch of oregano and another large branch of huacatay. While we let it cook for another 10 minutes, we are going to separate a kilo of shrimp to peel them and remove the coral. In another pot we are going to place the heads just so that they brown and add boiling water to them to obtain a broth. We liquefy and strain. [Read the full recipe here]

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