A hearty Paraguayan soup of rich chicken broth studded with small corn flour and cheese dumplings, loaded with vegetables — the country's ultimate comfort soup.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil chicken in water with onion, garlic, and bell pepper. Simmer 30 min. Remove chicken, shred meat, strain broth.
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2
Mix corn flour with grated cheese, eggs, and butter until a soft dough forms. Roll into small balls (2cm).
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3
Return broth to boil. Add carrots and potatoes. Cook 10 min.
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4
Drop corn-cheese balls into the simmering broth one by one. Cook 10 min until they float and are cooked through.
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5
Return shredded chicken to the pot. Season with salt and pepper.
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6
Serve garnished with parsley.
Did You Know?
The name "bori bori" comes from the Guarani word for "ball ball" — referring to the round corn dumplings that bob in the broth.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- ladle
Garnishing
parsley, scallion
Accompaniments
fresh bread, mandioca
The Story Behind Bori Bori
Bori bori represents the fusion of Guarani corn culture with Spanish soup traditions. The Guarani people cooked corn in many forms; Spanish colonizers brought the concept of hearty meat broths. The resulting soup with its distinctive cheese-corn dumplings became one of Paraguay's most beloved comfort foods, eaten year-round but especially prized in winter months.
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