National Dishes of the World

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bread vegetarian

Sopa paraguaya

A “soup” that is actually a moist cornbread with cheese and onion – a fixture alongside a Paraguayan barbecue.

Eaten in: Paraguay

Prep
20 min
Cooking
55 min
Total
1 h 15 min
Servings
8

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About the dish

Sopa paraguaya is a paradox in a name: although it means “Paraguayan soup”, it is a dense, moist cornbread cut into squares. The batter is made from corn flour, softened onion, fresh cheese, eggs, milk and fat, then baked until the top is golden. It tastes mild, slightly salty and cheesy, with a clear aroma of corn. It is one of the country's most important dishes: it appears at barbecues, holidays, weddings and family gatherings, and is traditionally baked in a clay tatakua oven. Its relative, chipa guasu, is made with fresh corn kernels instead of flour.

Main ingredients

  • corn flour
  • fresh cheese
  • onion
  • eggs
  • milk
  • butter or lard

More: Wikipedia (en)

Recipe

Sopa paraguaya

https://foodmap.ominuvo.com/dish/sopa-paraguaya

Ingredients

8 servings

8 servings

Method

  1. Chop the onions and cook them gently in half the butter for about 10 minutes, until soft but not browned. Leave to cool.

  2. Heat the oven to 200°C and grease a dish of about 25 × 30 cm.

  3. Beat the rest of the softened butter with the eggs, then add the onion and the crumbled or grated cheese.

  4. Add the corn flour and milk alternately, stirring into a thick, pourable batter. Season with salt.

  5. Pour into the dish and bake for 40–45 minutes, until golden on top and a skewer pushed into the middle comes out dry.

  6. Leave to cool for a few minutes, cut into squares and serve warm or at room temperature.

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