Paraguayan soup, the popular bizcocho or salty cake from Paraguay

For those who don’t know him, Paraguayan soup is not a soup or anything. You don’t even eat with a spoon. It’s about the cornmeal cookies or savory cookies and lots of cheese. This specialty has been practiced since ancient times in Paraguay, and even extends to the northern part of Argentina and neighboring areas of Brazil.

One of the most common beliefs is that the name was given by a group of Spaniards who were greeted with celebration when they arrived in Guarani territory. However, the supply of meat was insufficient and he was served this dish with the inscription “So’o opa”, which means “the meat is ready” in the native language.

Damian Serrano

The truth is that the Paraguayan soup it is a very versatile product. You can eat it hot or cold, as a main course with a good salad, as a fried side dish or cut into smaller portions as a snack.

It should be noted that like many traditional dishes there are countless versions. How many families. Some people don’t add onions, others add various spices to their taste and even find versions with cream. There are also versions filled with meat or chicken.

In this recipe you will find what it can be the most classic and traditional version. As always, take it as a base and tweak it to your taste. We’ve made a few changes to this recipe to use more readily available products. For example, cheese, because they use Paraguayan cheese there, which is not so common here. Alternatively, it is a perfect substitute for a melting cheese.

prescription information

  • Preparation time: 10 minutes
  • cooking time: 1 hour
  • full time: 1 hour 30 minutes
  • portions: 6
  • Category: main dish
  • type of kitchen: Paraguayan
  • Calories per serving (kcal): 644

Paraguayan soup ingredients for 6 people

  • 250 g corn flour
  • 4 large or 5 medium eggs
  • 350 ml whole milk
  • 350 g onion
  • 4 or 5 tablespoons olive oil (or lard)
  • 350 g of cheese that melts well
  • 75 g butter (plus a little more for greasing the pan)
  • Salt
  • ground black pepper

Necessary dishes

  • 26x18x6 cm baking dish

Paraguayan soup ingredientsDamian Serrano

How to make Paraguayan soup

Put about 250 g of yellow cornmeal with 4 large or 5 medium eggs in a large bowl. Be careful, cornstarch (which is a starch, not flour) or flour for polenta should not be used with flour. The one used for arepas can serve perfectly.

Mix the egg with the cornmealDamian Serrano

Mix the egg with the corn and gradually add about 350ml of whole milk until the mixture has a custard consistency.

Add the milk to the cornmealDamian Serrano

When we are done with this preparation, let it rest so that the flour hydrates while we continue with the rest of the recipe.

Let the Paraguayan soup restDamian Serrano

In the next step, you need to take about 350 g of onions. About 3 medium or 2 large units are sufficient for good eyes. We need to peel it and cut it into julienne strips. Then we put them in a pan with 4-5 tablespoons of olive oil or, if desired, pork fat, as they used to do in the past.

Julienne the onion for the soupDamian Serrano

Put the pan on medium heat and sauté the onion until it is very soft, but not browned too much. This may take 10-15 minutes. Stir frequently to prevent burning.

Poached onions for Paraguayan soupDamian Serrano

When we are ready with the onion, add it directly to the bowl with the flour and egg mixture, and approx. 350 g of melting cheese, previously cut into cubes.

Add the onion and cheese to the Paraguayan soupDamian Serrano

Finally, about 75g of butter is melted for a few seconds in the microwave or in a pan over low heat and added to the mixture. At the end, salt and pepper the mixture.

Add the butter to the Paraguayan soupDamian Serrano

We take a large baking tray with the dough ready. The traditional thing is that it is rectangular. Ours is 26cm long, 18cm wide and 6cm high. However, any measure that can accommodate 2 or 3 fingers of mix will also work. Grease the pan with butter and pour our mixture into it.

Transfer the Paraguayan soup to a bowlDamian Serrano

Finally, bake the Paraguayan soup at 180 ºC in the lower part of the oven. Bake for about 30 or 40 minutes, until the surface starts to brown and the inside starts to fall asleep. We check the latter by clicking in the center with a knife, if it comes out clean.

Bake the Paraguayan soupDamian Serrano

If you want to eat it hot, let it rest for about 15 minutes before serving. It can be tasted hot or cold.

Let the Paraguayan soup restDamian Serrano

Overview of easy preparation

  1. Mix the eggs with the flour
  2. Gradually add the milk
  3. Let it rest
  4. Cut the onion into julienne strips
  5. Sauté the onion in the oil
  6. Add the diced onion and cheese to the flour mixture
  7. Melt the butter, add it to the mixture, season with salt and pepper.
  8. Pour the mixture into a greased mold
  9. Bake for 30-40 minutes at 180 degrees
  10. Let stand for 15 minutes and serve

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