Iconic Paraguayan dish despite its misleading name (it's a baked cake, not a soup), Paraguayan soup is a national culinary symbol that accompanies barbecues and family meals.
International
Paraguayan Soup
Traditional Paraguayan soup: corn and cheese cake, authentic step-by-step recipe.
- Paraguay
- Main course
- Light
- easy
15 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 11 g
- Carbohydrates 28 g
- Fat 19 g
Story behind the dish
Preparation
Paraguayan Soup is a Paraguayan preparation with easy difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of corn flour.
- Have ready: 1 onion.
- Have ready: 250 g of fresh Paraguayan cheese.
- Have ready: 4 eggs.
- Have ready: 250 ml of milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the chopped onion in butter until translucent.
Sauté the chopped onion in butter until translucent, let it cool. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Beat the eggs with the milk and the rest of the melted butter
Beat the eggs with the milk and the rest of the melted butter. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the corn flour little by little
Add the corn flour little by little, mixing well to avoid lumps. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the shredded cheese and poached onion.
Add the crumbled cheese and the poached onion, mix until you obtain a semi-liquid homogeneous mass. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Pour the mixture into a greased pan.
Pour the mixture into a greased pan. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 180°C for 35-40 minutes until golden and firm…
Bake at 180°C for 35-40 minutes until golden and firm to the touch. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Despite its name, it is not a liquid soup, but rather a baked corn cake.
- It is traditionally served as an accompaniment to roasts.
Variations
- Paraguayan soup with added chicharrón.
- Softer version reducing the amount of cheese.
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