Beef Sopas (Filipino Creamy Beef Macaroni Soup)
Beef Sopas (Sopas na Baka) is a beloved Filipino macaroni soup that elevates classic comfort food by combining tender beef cheeks and corned beef in a rich, milk-enriched broth. This hearty dish features perfectly cooked elbow macaroni, sweet carrots, and aromatic herbs, creating a creamy, satisfying soup that serves as both a nourishing meal and a traditional remedy for cold days or when feeling under the weather. Unlike its more common chicken counterpart, this beef version offers a deeper, more complex flavor profile while maintaining the signature silky texture that makes Sopas a cherished staple in Filipino households.
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution
- Sharp knife (kutsilyo) For precise cutting of ingredients
- Cutting board (Sangkalan) For ingredient preparation
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Ladle - sandok For serving
- Colander (salaan) For draining macaroni if needed
Ingredients
- 2½ cups elbow macaroni makaroni
- 2 cups beef cheeks pisngi ng baka, diced into 1-inch cubes
- 250 g canned corned beef
- 6-8 cups beef stock sabaw ng baka
- 1 large carrot karot, diced
- 1 large can evaporated milk gatas na evaporada
- 1 large white onion sibuyas, finely chopped
- 4 cloves garlic bawang, minced
- 2 tablespoons butter mantikilya
- Freshly ground black pepper paminta
- ½ teaspoon rubbed thyme dried
- ½ teaspoon rubbed basil dried
- Salt asin to taste
Instructions
- Heat your pot over medium heat. While waiting, prepare and organize all your ingredients.
- Put butter in the pot and let it melt. Add the chopped onions and cook until they look clear and soft, around 3-4 minutes. Add the minced garlic and cook until you can smell its aroma, about 1 minute.
- Add the diced beef cheeks and cook until they turn brown on all sides, about 5-7 minutes. Pour in the beef stock and wait for it to boil.
- Once boiling, add your diced carrots and corned beef. Lower the heat and let it cook slowly for 40 minutes, or until you can easily cut through the beef with a spoon. Stir every now and then, and add hot water if the liquid gets too low.
- When the beef is tender, add your macaroni, thyme, and basil. Cook for another 15 minutes, stirring gently until the macaroni is cooked but still a bit firm when you bite it.
- Pour in the evaporated milk and stir carefully. Let it heat just until you see tiny bubbles, then turn off the heat right away. You don't want the milk to form lumps.
- Add salt and black pepper to taste. Let it sit for 5 minutes - this makes it taste even better.
- Serve hot in bowls. If you like, you can add chopped green onions on top. Enjoy with toasted pandesal on the side.
- For leftovers, let it cool completely before storing in the refrigerator. When reheating, do it slowly over low heat, stirring gently. Add a splash of hot water or stock if it's too thick.
Tips from Lola's Kitchen
- Start with cold water when making the beef stock for clearer broth
- Don't overcook the macaroni - it will continue to soften in the hot soup
- Add milk at the end to prevent curdling
- If soup is too thick, add hot beef stock or water, not cold liquid
- Toast garlic slightly for extra flavor (but don't burn it!)