Sopa Paraguaya is the national dish of Paraguay and consists of cheese, onion, and milk or whey. Literally translated, ‘Sopa Paraguaya’ means Paragyuan soup however, the dish more resembles a dense, cheesy cornbread – rather than a soup.
It is high in calories and protein content, and is very similar to the dish Chipa Guasu which is also from Paraguay.
Origin & Cultural Significance
Sopa Paraguayana is deeply rooted in the Guarani culture and combines both Guarani and Spanish cooking techniques. The dish originates from the Cario-Guarani dish mbujape, made from corn flour or cassava starch, which was combined with animal fat and wrapped into a banana leaf for cooking.
The dish was mentioned by German traveler Ulrich Schmidl, who noted a recipe for a starchy bread that was cooked by the Cario-Guarani people in the 1500s.
Traditionally, the Guarani people ate many bread-type dishes made from cassava, corn and sweetcorn. When the Spanish arrived, they brought over different varieties of milk, cheese, and eggs, which were then added to their recipes creating the base of the modern Paraguyan diet.
Despite being named a soup, the dish is actually a type of bread, and some theories suggest the meal was born from a chef’s mistake. Many people believe the modern-day version of the dish was created when the president’s chef added too much cornmeal to a soup recipe and created bread instead.
The national dish is cooked in chicken drippings and served as a side dish, especially for soups, or is enjoyed alone for breakfast or as an appetizer. Traditionally, the cornbread contains queso Paraguay, but any soft white cheese will work in the recipe.
Paraguayan Sopa Paraguaya Recipe
Literally translated, Sopa Paraguaya means “Paragyuan soup” however, the dish resembles a dense, cheesy cornbread - rather than a soup. The national dish also uses a combination of cheese, onion, and milk or whey.
Ingredients
- Cornmeal - 2 cups
- Milk - 1 cup
- All-purpose flour - 1/2 cup
- Butter - 1/2 cup
- Eggs - 4
- Fresh cheese - 1 cup
- Onion - 1
- Salt - 1 tsp
- Vegetable oil - 2 tbsp (for greasing the pan)
Instructions
- Preheat your oven to 350°F (177°C).
- In a bowl, combine cornmeal and milk, letting it sit for 15 minutes to allow the cornmeal to absorb the liquid.
- In a separate bowl, beat the eggs and add melted butter, grated fresh cheese, finely chopped onion, and salt. Mix well.
- Combine the cornmeal mixture with the egg mixture, stirring until a homogeneous batter forms.
- Grease a baking pan with vegetable oil.
- Pour the batter into the greased pan and bake for 40-45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Allow the Sopa Paraguaya to cool before slicing.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 141mgSodium: 543mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 11g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.