Easy Sopa Paraguaya
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
384 kcal
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Cuisine
Paraguayan
Easy Sopa Paraguaya
Description
Making Easy Sopa Paraguaya involves preparing a greased baking dish dusted with cornmeal to prevent sticking. Onions are sautéed gently in butter with salt until soft but not browned, then combined with buttermilk. Eggs are beaten frothy before mixing with the onion mixture, cornmeal, and optionally anise seeds. Crumbled fresh cheese folds into the batter, contributing moisture and mild saltiness.
Baking this batter at 350°F until set yields a cornbread with a tender crumb, moist but firm consistency, and the richness of butter and cheese balanced by the mildly earthy cornmeal. Anise provides a subtle distinctive flavor if used.
Sopa Paraguaya is traditionally enjoyed fresh but can be served as a side dish or light meal accompaniment. It pairs well with robust soups or grilled meats, adding a comforting texture contrast.
Prepared leftovers keep well refrigerated up to 5 days and reheat well in the oven or microwave. It also freezes neatly for up to a month if wrapped properly, allowing advance preparation.
Ingredients
- 3 medium onion chopped
- 113 gr butter about ½ cup
- 500 gr. Queso Panela crumble into small pieces, or queso blanco
- 2 cups buttermilk room temperature, or whole milk
- 5 large egg room temperature
- 1-½ teaspoons kosher salt
- 1 tablespoon baking powder , optional but highly recommended
- 400 g yellow cornmeal Quaker brand
- 1 tablespoon anise seeds , optional but highly recommended
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
- Prepare Baking Dish: Grease a 13'' x 9'' baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.
- Cook Onions: In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes. Remove the skillet from heat, and stir in half of the buttermilk. Set aside to cool to room temperature.
- Prepare Batter: In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until thoroughly combined, then gently stir in the cheese.
- 📌(Resist the urge to add extra cornmeal. The batter will have a runny consistency, but this is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense).
- Bake: Transfer the cornmeal mixture to the prepared baking dish and tap it gently to even it out. Bake it in the oven until it turns golden brown and the center is set, about 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Serve: Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
Notes
- Sopa Paraguaya is best served fresh but can be stored refrigerated for up to 5 days in airtight containers or plastic bags.
- Reheat wrapped in foil in a 350°F oven or microwave individual portions for about 30–45 seconds until warm.
- This dish freezes well for up to 1 month; thaw in the refrigerator before reheating.
- Make ahead by baking in advance, cooling completely, then tightly wrapping and refrigerating or freezing until use.
User Reviews
Overall Rating
4.9
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