Sopa Paraguaya
A dense, moist cornbread studded with fresh curd cheese and onion — Paraguay's national dish, whose name means 'soup' despite being nothing of the kind. One legend traces it to a 19th-century presidential cook's kitchen accident, another to older Guarani corn-flour bread.
Vegetarian
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups corn flour
- 1 onion, finely chopped
- 2 tbsp lard or oil
- 3 eggs
- 1 cup milk
- 2 cups queso fresco (fresh curd cheese), crumbled
- 1 tsp salt
- 1/2 tsp baking powder
Steps
- Saute the chopped onion in the lard until soft and translucent, then let cool slightly.
- Whisk the eggs with the milk until combined.
- Stir the corn flour, salt, and baking powder into the egg mixture.
- Fold in the sauteed onion and crumbled queso fresco.
- Pour the batter into a greased baking dish.
- Bake at 375F for 35-40 minutes, until set and golden on top, with a moist, custardy interior.
- Let cool slightly before slicing into squares.