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Sopa Paraguaya

This is an authentic recipe for sopa paraguaya, Paraguay’s iconic savory cornmeal cake, as approved by Margarita Miró de Ibars, one of the country's most respected culinary historians and cookbook authors. Known for her work in preserving and documenting traditional Paraguayan cuisine, Miró de Ibars dedicated much of her life to ensuring the authenticity of the nation’s most beloved dishes. This version of sopa paraguaya—rich with pork fat, Paraguayan cheese, and sautéed onions—captures the true essence of this national classic. The recipe is adapted from the website of Cocina Rica ( cocinarica.com.py ), the best-selling gastronomic magazine in Paraguay.

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Порции
40
Подготовка
20 мин
Приготовление
1 ч
Всего
1 ч 30 мин

СОСТАВ РЕЦЕПТА

  • 1 kg (2.2 lbs) corn flour
  • 450g (1 lb) pork fat
  • 350g (12.3 oz) Paraguayan cheese
  • 1 L (4 cups) milk
  • 350g (12.3 oz) onion
  • ¼ cup (60 ml) oil
  • 3 tbsps salt
  • 4 tbsps baking powder
  • 4 eggs

ШАГИ

  1. 01

    Beat eggs, pork fat, and salt until creamy.

  2. 02

    Gradually add corn flour alternating with milk. The mixture should be thick but creamy.

  3. 03

    Julienne the onions and sauté in oil, until wilted, about 10 minutes.

  4. 04

    Add onions, crumbled cheese, and baking powder. Mix and adjust seasoning.

  5. 05

    Grease a baking pan and pour the batter into it.

  6. 06

    Bake at 200°C (400°F) for 30 to 40 minutes. Remove, cool slightly, unmold, and serve.