Sopa Paraguaya (Paraguayan Cheese and Onion Cornbread)
In short: Dense, moist cornbread baked with plenty of sweet onion, fresh cheese, milk and eggs, golden on top and cut into squares for the asado table. It takes about 1 h 30 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 1 h 5 min
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 250 kcal
Despite its name, sopa paraguaya is not a soup but a firm, moist cornbread, and it is the dish most Paraguayans call their national one. It appears beside the Sunday asado, on Holy Week tables and at weddings. The batter is loaded with onion, fresh cheese, milk and eggs, and it bakes into a golden, custardy slab that is cut into squares.
Instructions
- Heat the oven to 190°C (375°F). Grease a 23 cm (9 in) square baking dish with butter.
- Melt the butter in a large skillet over medium heat. Cook the onions with 1/2 teaspoon of the salt for 12 to 15 minutes, stirring often, until very soft and translucent but not browned. Let them cool for 10 minutes.
- In a large bowl, whisk the eggs with the milk and the remaining salt. Stir in the crumbled cheese and the cooled onions.
- Add the cornmeal and stir until no dry streaks remain. The batter should be thick but spoonable, like a loose porridge.
- Rest the batter for 10 minutes so the cornmeal can swell. Pour it into the dish and level the top.
- Bake for 45 to 50 minutes, until the top is golden, the edges pull away from the dish and a knife comes out clean.
- Rest for 10 minutes, then cut into squares. Serve warm or at room temperature.
Tips
- Fine cornmeal gives the best texture. If yours is coarse, soak it in the warm milk for 20 minutes before mixing and bake 5 minutes longer.
- Queso Paraguay is a mild, semi-firm fresh cheese. Outside Paraguay, use equal parts crumbled queso fresco and low-moisture mozzarella, or plain farmer's cheese.
Questions and answers
Is sopa paraguaya really a soup?
No. Despite the name it is a baked cornbread, cut into squares and eaten with grilled meat, with soup or on its own.
Can I make sopa paraguaya ahead of time?
Yes. Bake it a day ahead and refrigerate it. Reheat covered in a 160°C (325°F) oven for 15 minutes, or serve it at room temperature.
Can sopa paraguaya be frozen?
Yes. Wrap cooled squares individually and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 160°C (325°F) oven until warm.
How long does it take to make Sopa Paraguaya (Paraguayan Cheese and Onion Cornbread)?
About 1 h 30 min in total: 25 min of preparation and 1 h 5 min of cooking.
How many calories are in Sopa Paraguaya (Paraguayan Cheese and Onion Cornbread)?
About 250 kcal per serving, with 10 g of protein, 23 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 23 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
