PARAGUAYAN SOUP

PARAGUAYAN SOUP
A preparation that will undoubtedly surprise at tea time when you say to everyone "Come for your delicious soup", and have some delicious cuts of this cake on the table. Good time to cook international traditions, what do you say?

In Viajes de Sabor we return to tour Paraguay from its gastronomic corners, its flavors, aromas and various ingredients. We had already tasted the Chipa and today we want to tell you about the Paraguayan soup. Perhaps you are thinking that we have mistaken a photograph on the cover, that this "soup" has little, among other thoughts, but of that nothing. It is a typical dish of this area of ​​South America and has been consumed for generations.

The Paraguayan soup was born from the union of the Guarani and Spanish cultures, when the former used to make a pasty preparation with cornmeal or manioc, all wrapped in banana leaves or plantain or güembé and cooked in hot ash. On the other hand, the Spanish Jesuits arrived to introduce some ingredients - and how much more, of course - like cheese, eggs and milk. Then, as a result of the cultural mix, the Paraguayan soup is born with its consistency, good flavor, protein value, and, most importantly, its format: a cake full of good flavors.

Others say that the creation of this preparation was made by Carlos Antonio López, who was president of Paraguay between 1841 and 1862, a character who adored a dish called tykuetï or white soup made with milk, cheese, egg and cornmeal, plate I consumed daily. His cook, inadvertently, added more cornmeal in the preparation and a doughy mass emerged that the president baptized as Paraguayan soup.

As everywhere, history, family, taste and the region are changing some ingredients and adding others.

For the traditional "Paraguayan soup" are used: onion, water, coarse salt, pork fat, eggs, fresh cheese, corn flour (not polenta), curd or natural milk, cream milk (traditional recipe).

There are those who replace corn flour with fresh corn: - 3/4 fresh corn - 2 onions - 1/2 cup of oil - 1 tablespoon of coarse salt - 1/2 Kl. cheese - 3/4 liter of milk - 4 eggs

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How to prepare the Paraguayan soup
A preparation that will undoubtedly surprise at tea time when you say to everyone "Come for your delicious soup", and have some delicious cuts of this cake on the table. Good time to cook international traditions, what do you say?
By Paulina Mercado
Thursday, June 19, 2014, at 8:06

In Viajes de Sabor we return to tour Paraguay from its gastronomic corners, its flavors, aromas and various ingredients. We had already tasted the Chipa and today we want to tell you about the Paraguayan soup. Perhaps you are thinking that we have mistaken a photograph on the cover, that this "soup" has little, among other thoughts, but of that nothing. It is a typical dish of this area of ​​South America and has been consumed for generations.

The Paraguayan soup was born from the union of the Guarani and Spanish cultures, when the former used to make a pasty preparation with cornmeal or manioc, all wrapped in banana leaves or plantain or güembé and cooked in hot ash. On the other hand, the Spanish Jesuits arrived to introduce some ingredients - and how much more, of course - like cheese, eggs and milk. Then, as a result of the cultural mix, the Paraguayan soup is born with its consistency, good flavor, protein value, and, most importantly, its format: a cake full of good flavors.

Others say that the creation of this preparation was made by Carlos Antonio López, who was president of Paraguay between 1841 and 1862, a character who adored a dish called tykuetï or white soup made with milk, cheese, egg and cornmeal, plate I consumed daily. His cook, inadvertently, added more cornmeal in the preparation and a doughy mass emerged that the president baptized as Paraguayan soup.

As everywhere, history, family, taste and the region are changing some ingredients and adding others.

For the traditional "Paraguayan soup" are used: onion, water, coarse salt, pork fat, eggs, fresh cheese, corn flour (not polenta), curd or natural milk, cream milk (traditional recipe).

There are those who replace corn flour with fresh corn: - 3/4 fresh corn - 2 onions - 1/2 cup of oil - 1 tablespoon of coarse salt - 1/2 Kl. cheese - 3/4 liter of milk - 4 eggs, refers to Wikipedia.

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Oven where the typical Paraguayan soup is cooked | Wikimedia Commons

Discover the flavors of Paraguay with this soup that differs in format to what we already know with this term. A preparation that will undoubtedly surprise at tea time when you say to everyone "Come for your delicious soup", and have some delicious cuts of this cake on the table. Good time to cook international traditions, what do you say?

Preparation time | 1 hour
Difficulty | Easy
People | 4

Ingredients
4 medium onions
500 cc of Oil or 250 grams of butter
750 grams of Mantecoso Cheese
6 eggs
1 kilo of corn flour (can be replaced by semolina)
500 cc of Milk
Amount to Taste of Salt
How to prepare the Paraguayan soup
Chop the onion and cook in oil or melted butter until transparent (about 10 minutes). Let cool
Crumble the buttery cheese and beat the eggs
Add the cheese, eggs, flour, milk and salt to taste onion. Mix well until there is a homogeneous paste. Let rest a few minutes
Oil just a baking sheet, pour the pasta and bake in a preheated oven for 20 to 25 minutes (when sticking a knife, it should come out clean), until the cover is golden brown.!
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