Despite its name meaning 'Paraguayan soup,' this is a dense, savory corn cake with cheese and onions. Paraguay's national dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: square or rectangular sliced portions on plate
Accompaniments: grilled meats, salad
Instructions
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1
Melt the butter in a large skillet over medium heat. Add the diced onions and cook slowly for ten to twelve minutes until very soft, translucent, and sweet. Do not allow them to brown, as the onion flavour should be sweet and mild in the finished corn cake.
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2
In a large bowl, beat the eggs lightly. Add the milk, salt, and pepper, whisking to combine. Add the cornmeal gradually while stirring to prevent lumps. The batter should be thick and pourable, similar to thick cake batter in consistency.
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3
Fold the cooked onions with their butter and the grated cheese into the batter. Stir until everything is evenly distributed. The cheese should be visible throughout the batter in generous amounts, as it melts during baking to create pockets of rich, savoury flavour.
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4
Pour the batter into a well-greased 23x33cm baking pan, spreading evenly. The batter should be about four centimetres deep. Smooth the top with the back of a wet spoon for even browning. The mixture will rise slightly during baking.
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5
Bake at 180C for forty-five to fifty minutes until the top is deeply golden brown, the edges pull away from the pan slightly, and a toothpick inserted in the centre comes out clean. The cake should be firm to the touch but not dried out.
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6
Let the sopa paraguaya cool in the pan for ten minutes before cutting into squares. Despite its name meaning Paraguayan soup, this is actually a savoury corn cake that is dense, cheesy, and richly flavoured. Serve warm as a side dish with grilled meats.
Did You Know?
Sopa paraguaya is the only 'soup' in the world that you eat with your hands — it is actually a solid corn cake.
Chef's Notes
Equipment Tips
- large mixing bowl
- baking pan
- oven
Accompaniments
grilled meats, salad
The Story Behind Sopa Paraguaya
The Story: Sopa paraguaya is Paraguay's most famous culinary paradox: a sopa (soup) that is actually a solid, dense cornbread made from corn flour, fresh corn kernels, queso paraguayo (fresh cheese), eggs, onions, and milk or whey, baked until golden and firm. The name is said to originate from a legend involving a cook who accidentally added too much corn flour to a soup being prepared for President Carlos Antonio Lopez, producing a solid cake that the president enjoyed so much it became a national dish. Whether or not the legend is true, the dish represents the Guarani corn tradition merged with Spanish dairy.
On the Calendar: Sopa paraguaya accompanies virtually every significant Paraguayan meal, served as a side dish alongside asado (barbecue), stews, and grilled meats. It is essential at celebrations, holidays, and family gatherings, and no asado is complete without it.
Then & Now: The recipe has remained consistent for generations, with variations centering on the ratio of fresh corn to corn flour and the amount of cheese. Every Paraguayan household has a family recipe, and sopa paraguaya competitions are a feature of food festivals. The dish has no equivalent anywhere else in the Americas.
Legacy: Sopa paraguaya is the edible contradiction that defines Paraguayan cuisine: a soup that is not a soup, made by a people who blend Guarani and Spanish traditions into something that belongs to neither Europe nor pre-Columbian America but entirely to Paraguay.
Comments (1)
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The step-by-step instructions were so easy to follow. Perfect result!