Paraguayan soup recipe: learn how to make a typical MS delicacy

Do you know the Paraguayan soup recipe? Get the idea of ​​the ideal liquid dish for winter out of your head. We are talking about a savory cake, traditional in Paraguay and widely consumed in Mato Grosso do Sul. We have prepared a guide on the subject, which explains the unusual name, its origin and the step-by-step guide to preparing it at home. Check out!

What is Paraguayan soup?

Despite the name, the delicacy does not have a liquid consistency like a traditional soup. In fact, it is strange because it is a savory cake. It has corn, cheese, egg and onion in the list of ingredients.

The traditional recipe does not use cornmeal, but flaked corn flour. It can be enhanced with a variety of fillings, including vegetables, dried meat, pepperoni… It can be used as a side dish or to replace a meal.

It originates in Paraguay and, due to its proximity to Mato Grosso do Sul (MS), crossed the border and conquered the state. It became part of the typical cuisine of the Pantanal region, the largest floodable area in the world, considered a Natural Heritage Site of Humanity and a Biosphere Reserve by Unesco.

Why does Paraguayan soup have that name?

If the consistency is not liquid, why is the dish called soup? The two possible versions for its emergence explain the unusual name.

There are those who say that Don Carlos Antonio Lopes, president of Paraguay between 1841 and 1862, really liked the white soup, called “Tykueti”. One day, the cook ended up adding more corn flour than necessary and left it cooking in the oven. When he saw it, it had gone from a liquid to a solid state. But the “error” pleased the palate and would have given rise to the Paraguayan soup.

Another possibility is that soldiers ate soup on the battlefield, during the Paraguayan War, between 1864 and 1870. As it was difficult to transport liquids, some ingredients were incorporated to make the food gain a more solid consistency.

Whatever its real origin, the dish won over the country’s population and arrived in Brazil through Mato Grosso do Sul, where it is part of the typical cuisine. The same happened with chipa, a horseshoe-shaped salty biscuit that came from Paraguay and conquered the Pantanal region.

Paraguayan soup recipe

The dish uses few ingredients and does not require great kitchen skills. Follow these simple steps to vary your menu:

Ingredients

4 eggs 400 g of grated semi-cured cheese 2 grated medium onions 4 tablespoons of oil 4 cups of milk 2 cups of corn flour flakes 1 tablespoon of yeast 100 grams of mozzarella cheese, cut into cubes Parsley, coriander and chives to taste Salt to taste

Method of preparation

Fry the onion in oil, without letting it soften too much. Add the milk and salt and bring to a boil. Reserve. In a bowl, place the grated semi-cured cheese, the corn flour, add the reserved milk and the lightly beaten eggs. Stir until smooth and add the mozzarella cubes. Add the yeast. Place on a greased baking tray. Bake in a medium oven until golden (approximately 40 minutes).

Source: Rede Educativa MS

Paraguayan soup recipe with pepperoni

The original recipe for Paraguayan soup has gained a few versions. Just add the filling of your choice to enhance the dish. We select one paraguayan soup recipe with pepperoni sausage. See how to prepare the delicacy:

Ingredients

4 eggs 1 liter of whole milk 1 glass of oil or olive oil (or a little less) 250 g of flake or cornmeal (cannot be cornmeal) 10 ears of corn 5 large onions, chopped into small squares ½ grated aged cheese (or standard mines ) 1 tablespoon full of baking powder salt to taste (it really depends on the cheese, more or less salty) 2 packages of thin Calabrian sausage (8 sausages)

Method of preparation

Cut the corn from the cobs. Blend corn, eggs, milk and oil in a blender. Place the mixture in a large basin. Heat the oven to 180/200°C. Grease an aluminum pan or a large ovenproof dish with olive oil. Saute the pepperoni cut into very thin slices in olive oil and set aside. If you can’t find thin pepperoni, use thick pepperoni, but chop each slice into 4 parts. Saute the chopped onions in olive oil. Add the sautéed onions and grated cheese to the blended ingredients in the bowl. Mix everything with a large spoon. Add the flake little by little, the yeast and the salt. Mix gently. Place the sliced ​​pepperoni at the bottom of the pyrex dish and pour the dough on top. Bake for about 40 minutes over medium heat or until golden. You can serve it in the pan or cut into rectangular pieces.

Source: Erika Horst

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