Dish

Sopa Paraguaya

Sopa Paraguaya is made with cornmeal, cheese, onions, milk, eggs, and salt. The ingredients are mixed together and then baked in the oven. The result is a dense, savory bread that is perfect for soaking up sauces and gravies. Sopa Paraguaya is a staple in Paraguayan cuisine and is often served with grilled meats or stews.

Cuisine of the Americas› South American cuisine› Paraguayan cuisine

Bread› Corn Bread

Origins and history

Sopa Paraguaya is a traditional dish in Paraguay and is believed to have originated with the Guarani people. The dish was originally made with cornmeal and water, but was later adapted to include cheese and other ingredients. Today, Sopa Paraguaya is enjoyed throughout Paraguay and is often served with grilled meats or stews.

Dietary considerations

Sopa Paraguaya is gluten-free and can be made vegetarian by omitting the cheese. However, it does contain cornmeal, which may be an allergen for some people.

Variations

There are many variations of Sopa Paraguaya, including those that include additional ingredients such as bell peppers or chorizo. Some recipes also call for the addition of herbs or spices to add flavor to the dish.

Presentation and garnishing

Sopa Paraguaya is traditionally served in a round loaf and is often garnished with a sprig of parsley or cilantro. It can also be sliced and toasted for a crispy texture.

Tips & Tricks

To achieve the perfect texture, be sure to let the dish cool for several minutes before slicing. You can also experiment with different cheeses and add-ins, such as herbs or spices, to create your own unique variation of Sopa Paraguaya.