Sopa Paraguaya

Sopa Paraguaya Recipe - Vegetarian Food from Paraguay

Region / culture: Paraguay | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8 |

Vegetarian diet

Introduction

Sopa Paraguaya is a traditional Paraguayan dish that is often described as a cross between a cornbread and a savory cake. Despite its name, which translates to "Paraguayan soup," this dish is actually a dense and hearty cornbread-like creation that is perfect for serving as a side dish or even as a main course.

History

Sopa Paraguaya has its origins in Paraguay, where it is considered a national dish. It is believed to have been created during the colonial period when European settlers brought wheat flour to the region. The locals adapted the recipe to use cornmeal instead of wheat flour, resulting in this unique and delicious dish.

Ingredients

all-purpose flour
2 medium onions, finely chopped
8 tbsp of margarine or butter, divided
0.5 lb (227 g) of farmer or cottage cheese
0.5 lb (227 g) of coarsely shredded muenster cheese
2 cups of cream-style corn (16 oz or 454 g)
1 tsp of preferably coarse salt
1 cup of milk
2 cups of cornmeal
6 egg yolks and whites, separated
A pinch of ground anise seed (optional)

How to prepare

Grease a 13x9x2 inch baking pan and sprinkle with 1 tbsp of flour.
Shake the pan to remove any excess flour.
In a skillet, sauté the onions in 4 tbsp of margarine.
Add the farmer cheese and blend thoroughly.
Add the muenster cheese, onions, corn, salt, milk, and cornmeal; mix thoroughly.
Beat the egg whites until soft peaks form, then lightly beat the yolks separately.
(Only if you have anise seed) Combine and stir the anise seed into the cornmeal mixture.
Turn the mixture into the prepared baking pan.
Bake in a preheated oven at 400°F (204°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
Serve hot, cut into squares.

Variations

Add diced green or red bell peppers for extra flavor and color.
Mix in cooked and crumbled bacon for a smoky twist.
Substitute the cheeses with your favorite varieties for a unique taste.

Cooking Tips & Tricks

Make sure to finely chop the onions to ensure they blend well into the mixture.

- Be sure to beat the egg whites until soft peaks form to help the sopa paraguaya rise and become light and fluffy.

- You can add a pinch of ground anise seed for a unique and aromatic flavor, but this is optional.

Serving Suggestions

Sopa Paraguaya can be served as a side dish with grilled meats, stews, or soups. It can also be enjoyed on its own as a satisfying snack or light meal.

Cooking Techniques

Be sure to preheat the oven before baking the sopa paraguaya to ensure even cooking.

- Use a toothpick to test for doneness - it should come out clean when inserted into the center of the dish.

Ingredient Substitutions

You can use vegetable oil instead of butter for a dairy-free version.

- Substitute the cornmeal with polenta for a slightly different texture.

Make Ahead Tips

Sopa Paraguaya can be made ahead of time and stored in the refrigerator. Simply reheat in the oven before serving.

Presentation Ideas

Cut the sopa paraguaya into squares or wedges for a neat presentation. Garnish with fresh herbs or a sprinkle of cheese for an extra touch.

Pairing Recommendations

This dish pairs well with grilled meats, roasted vegetables, or a fresh salad. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Sopa Paraguaya contains approximately 300 calories.

Carbohydrates

Sopa Paraguaya is a carbohydrate-rich dish due to the cornmeal and corn used in the recipe. Each serving contains approximately 30 grams of carbohydrates.

Fats

This dish is also rich in fats, primarily from the butter and cheese used in the recipe. Each serving contains approximately 15 grams of fat.

Proteins

Sopa Paraguaya contains a moderate amount of protein from the cheese and eggs. Each serving provides around 10 grams of protein.

Vitamins and minerals

This dish is a good source of calcium and vitamin A from the cheese and milk used in the recipe.

Alergens

This recipe contains dairy (cheese, milk, butter) and eggs, so it may not be suitable for those with dairy or egg allergies.

Summary

Sopa Paraguaya is a rich and hearty dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Sopa Paraguaya is a delicious and comforting dish that is perfect for sharing with family and friends. With its rich flavors and hearty texture, it is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in Paraguay. My grandmother, Maria, was known in our village for her incredible cooking skills. She could turn the simplest ingredients into the most delicious meals, and everyone in town would come running when they caught a whiff of her cooking.

One day, while helping my grandmother in the kitchen, I asked her if she would teach me how to make one of her famous dishes. She smiled and told me that she had a special recipe that had been passed down through our family for generations. It was a dish called Sopa Paraguaya, a traditional Paraguayan cornbread that was a staple in our home.

My grandmother began by showing me how to prepare the ingredients. We started by soaking the cornmeal in milk, which would give the bread a creamy texture. Then we mixed in eggs, cheese, onions, and bell peppers, adding a touch of salt and pepper for flavor. The mixture was then poured into a baking dish and baked until golden and crispy on the outside, but soft and moist on the inside.

As the bread baked in the oven, the aroma filled the kitchen, and I couldn't wait to taste the final product. When it was finally done, my grandmother cut a slice and handed it to me. I took a bite and was immediately transported back to my childhood in Paraguay. The flavors were familiar and comforting, and I knew that this recipe would become a cherished part of my own cooking repertoire.

Over the years, I have made Sopa Paraguaya countless times, each batch better than the last. I have shared the recipe with friends and family, passing on the tradition that my grandmother started so long ago. And every time I make it, I am reminded of her and the love and passion she put into every dish she created.

As I sit here now, in my own kitchen, preparing a fresh batch of Sopa Paraguaya, I can't help but think of my grandmother and the memories we shared in that small village in Paraguay. I am grateful for the lessons she taught me and the recipes she passed down, and I know that her legacy will live on through the food that I continue to cook and share with others.

So, as I take a bite of this delicious cornbread, I am filled with gratitude for my grandmother and the gift she gave me in the form of this timeless recipe. It is a reminder of where I come from and the traditions that have shaped me into the cook that I am today. And for that, I will always be thankful.