Paraguayan Soup (Sopa Paraguaya), which, despite the name, is not a liquid soup but a rich, savory cornbread-like dish made with cornmeal, cheese, and onions. It’s considered the national dish of Paraguay.
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Begin by combining the white corn flour and milk in a bowl. Let the mixture rest for about 15 minutes.
While the flour mixture rests, sauté the onions in butter until softened. Set aside and allow them to cool.
After 15 minutes, cut the cheese into cubes and add it to the corn flour mixture along with the cooled sautéed onions.
Season with salt and pepper to taste.
Transfer the mixture to a greased baking dish and bake in a preheated oven at high temperature for approximately 30 minutes.
To check if it’s done, insert a knife into the center. If it comes out dry, it’s ready.
This dish can be enjoyed warm or cold.
Cool the onions before mixing: Adding hot onions can start melting the cheese prematurely. Make sure they're cool before combining.
Let the corn flour soak properly: Soaking in milk for 15 minutes helps soften the flour and results in a moist texture. Don’t skip this step.
Is Sopa Paraguaya actually a soup?
No, despite the name, Sopa Paraguaya is not a liquid soup. It is a dense, moist cornbread made with corn flour, cheese, onions, and milk, baked to perfection. It’s considered the national dish of Paraguay.
Can I substitute Pategrás cheese with another cheese?
Yes. If you can’t find Pategrás cheese (a semi-hard Argentine cheese), you can substitute it with similar cheeses like cheddar, mozzarella, Monterey Jack, or a mild gouda. Choose one that melts well but also holds its shape.
Can I make this dish in advance?
Absolutely. Sopa Paraguaya can be made ahead and stored in the refrigerator. It tastes great both warm and cold, and you can reheat slices in the oven or microwave.
Can I freeze leftovers?
Yes, you can freeze Sopa Paraguaya. Let it cool completely, wrap it tightly, and store it in an airtight container. It will keep well for up to 1–2 months. Thaw in the fridge before reheating.
