Sopa paraguaya
Sopa paraguaya, from above
Non vegEggParaguay

Sopa paraguaya

A soup you slice: cheesy, oniony cornbread. Paraguay's proudest contradiction.

75 minTime
15 gProtein each
mildSpice
A solid soup2 chapters · 1 min read

Make it your way

Grandma's wayCornmeal, cheese and onion bake.
The original
409kcalsame
15 gproteinsame
3 gfibresame
75minutessame

Sopa paraguaya.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maize flour (fine yellow cornmeal)2½ cups cornmeal
Onion2, finely chopped
Butter6 tbsp, or lard
Queso fresco300 g cheese (queso Paraguay or a mix of mozzarella and feta)
Egg4
Milk1⅔ cups
Cooking oil (vegetable oil)to grease
Saltto taste

Method

4 steps
  1. 1Cook the onions slowly in the butter until soft and sweet.
  2. 2Beat the eggs. Mix in cornmeal, milk, onions, crumbled cheese and salt.
  3. 3Pour into a greased tin and bake at 200°C for 40 to 45 minutes.
  4. 4Cool 10 minutes and cut into squares.
Serve it like this

Cut into squares and serve warm with grilled meat and a fresh tomato salad.

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Make it a meal

What goes with Sopa paraguaya: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Vorí vorí75 min
With a main Bife con chimichurri30 min
A little snack Chipa50 min
A little snack Choripán25 min
To drink Sweet lassi10 min
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