Sopa Paraguaya

Name: Sopa Paraguaya
Yield: 2
Cuisine: Paraguay
Ingredients: Cornmeal — 280 g (10 oz); Grated cheese — 100 g (3.5 oz); Onion, finely chopped — 1; Eggs — 3; Milk — 240 ml (8 fl oz); Butter or lard, melted — 60 g (2 oz); Baking powder — 1 tsp; Salt — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Cornmeal — 280 g (10 oz)
Grated cheese — 100 g (3.5 oz)
Onion, finely chopped — 1
Eggs — 3
Milk — 240 ml (8 fl oz)
Butter or lard, melted — 60 g (2 oz)
Baking powder — 1 tsp
Salt — to taste

Method

Sauté the chopped onion in a little of the butter until softened and translucent; let cool.
Preheat the oven to 180°C (350°F).
Combine the cornmeal, baking powder and salt in a bowl.
In a separate bowl, whisk the eggs, milk and remaining melted butter together.
Combine the wet and dry ingredients, then fold in the grated cheese and sautéed onion.
Pour into a greased baking dish.
Bake for 40–45 minutes until set and golden on top.
Let cool slightly before slicing into squares to serve.

Introduction: A dense, savoury cornbread made with cheese and onion, one of Paraguay's most beloved and famously named dishes — 'soup' despite being solid.

Cultural Background: Sopa paraguaya, whose name playfully means 'Paraguayan soup' despite its solid, cake-like form, is Paraguay's most iconic culinary export, its origin story tied to a legendary kitchen accident that turned a soup into a bread.

Tips: Sauté the onion until soft and sweet before adding, as raw onion can be too sharp in the finished dish. Bake until a skewer comes out clean, as this dense cake benefits from being fully cooked through.

Variations: Add a little chopped bell pepper along with the onion for extra flavour. Serve alongside a main meat dish as a substantial side.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat in an oven at 160°C (325°F) for 10–15 minutes, or in a microwave for a minute.

FAQs:

Q: Why is it called 'soup' if it's solid?

A: According to popular legend, a cook accidentally added too much cornmeal to a soup, resulting in a solid cake, and the name stuck.

Q: Is sopa paraguaya eaten as a main dish or a side?

A: It's most commonly served as a hearty side dish alongside meat, though it's substantial enough to enjoy on its own.