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It's called paraguayan soup, but it's not soup

It is one of the typical dishes present at all missionary festivals. Paraguayan soup, ideal for eating hot or cold.

Sopa Paraguaya

Paraguayan soup is not really a soup, it is a kind of salted cake made with corn flour.  Its origin dates back to the influence of the Jesuits on the food of the Guaraní people.  That is why it is a traditional dish that  transcends fr  or  nteras and belongs to both Paraguayan and  missionary gastronomy.

Guaraníes used to consume pasty foods made with corn flour or cassava. They were wrapped in güembé or banana leaves and cooked them among hot ash. Over time, cheese, eggs and milk were introduced into the original recipe.

Paraguayan soup is eaten in several ways: hot, as lunch or side dish. Also, it's very rich cold. It is ideal for cutting into small squares and serving as minced when hunger  strikes .

 Ingredients (for a large source) 

  • 300 g corn flour (thin yellow, not polenta)
  • 1/2 l milk
  • 3 large onions
  • 4 eggs
  • 400 g melting cheese (creamy, mozzarella, etc.)
  • 1 tsp oregano
  • Salt, pepper, oil


  1. Cut the onions into thin strips and fry them in a little oil. They will not become transparent at all, but they will disappear into the soup.
  2. Beat eggs in a bowl. Once they are attached, add the milk. Keep beating.
  3. Add the corn flour, mix with whisk until fully integrated. It's easy and there will be no lumps left.
  4. Add the sauté onions and salt.
  5. Add the cheese, diced, and unite well without breaking (perhaps it is better to do it with a spoon in this part).
  6. Place the preparation in a baking dish just smeared with oil.
  7. Bring to moderate oven for about 30 minutes or until you see the golden paraguayan soup on top.
  8. Let warm and cut into squares.

Publication Date: 23/04/2020

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By: Natalia 30 April, 2020

La sopa paraguaya no lleva orégano y la cebolla se fríe con grasa de cerdo.

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