Sopa Paraguaya: Our Secret Recipe
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Loading... - lylanew bella
- 15 Sep 2022
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They are typically cooked in a Tatakua, a cupular-shaped handmade oven made of clay or bricks, typically used in rural Paraguay areas. Tatakua is derived from the Guarani term Tata, meaning fire, and Kua, meaning hole. A regular oven will suffice if you don’t have access to this type of oven.
In appearance and flavor, Sopa Paraguaya is very similar to Chipa Guazu; however, cornmeal is used instead of fresh kernel corn in its preparation, making the consistency more like a cheesy cornbread rather than souffle.
When I was making this recipe for Sopa Paraguaya, it brought back many childhood memories of my mother and grandmother preparing Sopa Paraguaya every weekend, especially during the holidays. They never used a recipe but experimented until they found the perfect combination of flavors; their Sopa always turned out perfect, and I still crave it to this day.
So, inspired by those memories, I created my version of Sopa Paraguaya to share with my husband and kids, which they love, and I’m sure you will as well. My Sopa Paraguaya recipe is not only delicious but also very simple to make.
Moreover, it has all of the desirable characteristics of an authentic Sopa Paraguaya, such as crispy edges, a moist and tender interior, and lots of cheese. Pair it with Barbecue Dishes, Braised Short Ribs, and Beef Chili, or eat it on its own. Sopa Paraguaya is best fresh out of the oven, but leftover (if any
PREP TIME: 15 mins
COOK TIME: 45 mins
COOLING TIME: 15 mins
TOTAL TIME: 1 hr 15 mins
COURSE: Appetizer, Side Dish
CUISINE: Paraguayan
TOOLS
Large skillet
Measuring cups & Measuring spoons
Large Bowl
13'' by 9'' Baking dish
Whisk
Rubber spatula
Liquid measuring cup
INGREDIENTS
. â–¢3 large onions , chopped
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â–¢113 gr (about 1/2 cup) butter melted and cooled.
· 
â–¢500 gr. Queso Panela or Queso de Freir , crumble into small pieces.
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â–¢2 cups whole milk , room temperature
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â–¢5 large eggs , room temperature
· 
â–¢1 teaspoon kosher salt
· 
â–¢1 tablespoon baking powder ( Our secret ingredient for a tender Sopa Paraguaya)
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â–¢400 g Quaker yellow cornmeal
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â–¢1 tablespoon anise seeds , optional but highly recommended
INSTRUCTIONS
Preheat the oven to 350 degrees F. Butter a 13'' by 9'' Baking dish and dust with cornmeal; set aside. In a large skillet over medium-high heat, melt the butter.
Add the chopped onions and salt, and cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat, add half of the milk, and set aside to cool off. Read More…
