Sopa paraguaya is a typical Paraguayan recipe that became a custom in Argentina's Litoral provinces: Chaco, Corrientes, Formosa, Misiones, and Entre Ríos.
Despite its name, it doesn't look like a soup at all: it's more like a baked casserole or a cheese-and-onion soufflé, made with corn flour.
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Sopa Paraguaya (Argentine Cornbread Casserole)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 500 g of corn flour (about 4 cups)
- 3 of onions, thinly sliced
- 100 g of butter (about 3.5 oz)
- 400 g of fresh criollo cheese, grated or cubed (about 14 oz)
- 500 ml of milk (about 2 cups)
- 4 of eggs
- to taste of salt
Instructions
- Sauté the onion, peel and thinly slice the onions, and sauté them in the butter until translucent.
- Mix the ingredients, in a large bowl, mix the corn flour with the milk, cheese, and eggs, incorporating gradually.
- Combine with the onion, add the sautéed onion to the mixture and season with salt.
- Pour into the pan, grease a baking dish and pour in the mixture.
- Bake, bake at 200°C (400°F) for 30 minutes, until golden on top and firm to the touch.
- Serve, serve hot or at room temperature, cut into portions.
Tips for getting it right
- Slicing the onion very thin and sautéing it until translucent keeps it from staying raw inside the finished dish.
- Adding the corn flour gradually into the liquid mixture keeps lumps from forming.
- The right doneness is recognized when the surface is golden and firm to the touch.
- It can be served either hot or at room temperature without losing its characteristic texture.
Traditional variations
- Some families add corn kernels to the mixture for a more rustic texture.
- It's also made in individual portions, in small molds, ideal for servings.
How to serve
Sopa paraguaya is served cut into portions, as a side for asado or as a light main dish.
It's a classic of Argentina's Litoral provinces, especially in Corrientes, Chaco, Formosa, Misiones, and Entre Ríos.
Recommended sides
- Asado
- Chipa guazú
Did you know?
Despite being called "soup," this dish isn't liquid at all: it more closely resembles a baked casserole or a soufflé.
It's a dish of Paraguayan origin that became fully integrated into Litoral Argentine cuisine, especially in Corrientes.
Frequently Asked Questions
The name comes from Paraguayan tradition, though the finished dish has the consistency of a baked casserole, not a liquid soup.
Its characteristic ingredients are corn flour, onion, and cheese, combined with milk and eggs.
It's especially popular in the Litoral provinces: Chaco, Corrientes, Formosa, Misiones, and Entre Ríos.
Yes, it can be served either hot right out of the oven or at room temperature, without losing its texture.
