Sopa paraguaya

Sopa paraguaya is not a soup at all but a moist, dense cornbread baked with cheese, onion and milk. It is savory, rich and slightly sweet. It is served alongside meat dishes or eaten as a snack.

Sopa paraguaya

Sopa Paraguaya 2: Aterovi, Public domain (Wikimedia Commons)

Where it comes from

Sopa paraguaya is Paraguay's national dish. It is traditionally baked in a clay oven and served at family meals and celebrations.

Explore the cuisine of Paraguay.

Recipe

Make Sopa paraguaya at home

Serves 8Time 1 hour

Ingredients

  • 2 cups cornmeal
  • 1 cup queso fresco or mozzarella, cubed
  • 1 cup milk
  • 1 large onion, chopped and sauteed
  • 1/2 cup butter
  • 4 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup fresh corn kernels

How it's made

  1. Heat the oven to 375 F and grease a baking dish.
  2. Cook the onion in a little butter until soft and golden.
  3. Beat the eggs with the remaining butter, milk and salt.
  4. Stir in the cornmeal, baking powder, onion, cheese and corn until combined.
  5. Pour into the dish and spread evenly.
  6. Bake 40 to 45 minutes until golden and set; cool slightly before cutting.

Variations

  • Sopa paraguaya with extra corn kernels.
  • Chipa guasu: a close relative with a creamier texture.

Cook’s tip: Let the batter rest 10 minutes before baking for a moister crumb.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit