The Paraguayan soup is a typical dish of the gastronomy of Paraguay and the Argentine Northeast region, which is widely consumed both in Paraguay and in the Northeast of Argentina, due to the common origin of the culture and cuisine of this Argentine region, from southwestern Brazil and eastern Paraguay, in the Guaraní Jesuit Missions.
The Paraguayan soup is a salty sponge cake, with a very rich caloric and protein content, a product of the Guarani and Spanish syncretism.
For the traditional "Paraguayan soup", the following are used: onion, water, coarse salt, pork fat, eggs, fresh cheese, corn flour (not polenta), curdled or natural milk, cream (traditional recipe).
Some people substitute cornmeal for fresh corn: - ¾ kg of fresh corn - 2 onions - ½ cup of oil - 1 tablespoon of coarse salt - ½ kg cheese - ¾ liter of milk - 4 eggs
Flavored Paraguayan soup recipe
This recipe reverses the classic Paraguayan soup both for its shape and its flavor. To try it!
- 1 Kg of Paraguayan corn flour (starchy type)
- 500 gr of Sardinian cheese
- 500 gr of muzarella
- 8 eggs - separate whites from yolks
- 1 kg of onions
- 1.5 liter of milk
- Sea salt
- Miscellaneous: blue cheese, hydrated dried tomatoes, chopped green onions.
- Cut the onions into julienne strips and sauté in a frying pan with oil, add sea salt. They have to be transparent, not golden.
- Hydrate the cornmeal in 1 liter of milk, mix until dissolved and let it rest.
- Beat the yolks with the remaining milk.
- Dice the mozzarella and process or grate the Sardinian cheese.
- Beat the whites until stiff.
- In a large bowl, mix the hydrated cornmeal with the beaten egg yolks, add the sautéed onions, the cheeses and finally the whites until stiff. Mix with enveloping movements.
- With this preparation you can fill mufineras, asaderas, etc., depending on the size you want the Paraguayan soup.
- In the case of making mini soups, add portions of the mixture to the muffin maker, flavored with what you like best: a small cube of blue cheese, a hydrated dried tomato, small green onions. This way, a variety of flavors will be obtained starting from the classic Paraguayan soup that everyone has ever tried.
- Bake in a medium oven for 25 minutes until lightly browned.
By Marcela Romanuk de Maré Natural Food.
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