So’o Yosopy
The Quirky Foodster Team
Ingredients
- Minced or diced beef — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Rice — 90 g (3 oz)
- Cornmeal — 2 tbsp
- Oil — 2 tbsp
- Water or beef stock — 1.4 L (48 fl oz)
- Salt and pepper — to taste
- Chopped parsley, to garnish
Method
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the beef and cook until browned.
- Add the chopped tomatoes and cook for 5–6 minutes until they break down.
- Add the water or stock and bring to a boil.
- Stir in the rice and simmer for 15 minutes.
- Mix the cornmeal with a little cold water to form a slurry, then stir into the soup to thicken slightly, simmering for a further 8–10 minutes.
- Season with salt and pepper, and garnish with chopped parsley before serving hot.
Introduction: A hearty beef and rice soup, thickened with cornmeal, a comforting and filling Paraguayan lunch dish.
Cultural Background: So'o yosopy blends beef, rice and vegetables into a substantial soup, its name drawing on Guaraní ('so'o' meaning meat), reflecting Paraguay's deep indigenous linguistic and culinary heritage.
Tips: Whisk the cornmeal slurry in gradually to avoid lumps forming in the soup. Simmer until the rice is fully tender and the soup has a comforting, slightly thick consistency.
Variations: Add diced carrot or squash for extra vegetables. Use ground beef for a quicker-cooking version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring, until warmed through.
FAQs:
Q: What does 'so'o' mean?
A: 'Meat' in Guaraní, one of Paraguay's official languages, reflecting the deep indigenous influence on the country's food vocabulary.
Q: Is this soup very thick?
A: It has a moderately thick, hearty consistency from the rice and cornmeal, more substantial than a clear broth.
- Minced or diced beef — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Rice — 90 g (3 oz)
- Cornmeal — 2 tbsp
- Oil — 2 tbsp
- Water or beef stock — 1.4 L (48 fl oz)
- Salt and pepper — to taste
- Chopped parsley, to garnish
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