Easy Sopa So'o
User Reviews
5.0
63 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
50 mins
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Total Time
2 hrs
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Servings
12
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Calories
529 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Sopa So'o
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So much of Paraguayan food is comfort food, and one excellent example is Sopa So'o. This delicious dish consists of Traditional Sopa Paraguaya filled with seasoned ground beef, onions, garlic, and peppers.
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Ingredients
For the Beef filling:
- 1 lb lean ground beef 90/10
- 1 large onion , finely diced
- 1 tablespoon knorr beef flavor bouillon , to taste
- 5 cloves garlic , finely minced
- 1 Poblano Pepper or any bell pepper , finely chopped
- 5 eggs (hard-boiled), chopped
- Kosher salt to taste.
- 1 tablespoon paprika
- ½ teaspoon ground black pepper , to taste
- ½ teaspoon red pepper flakes
- 3 Tablespoons olive oil
- ⅓ cup finely chopped Italian fresh parsley , cilantro, or green onion
For the Chipa Guazú Mixture:
- 113 g (½ cup) butter melted and cooled
- 453 g (1 pound) shredded Mozzarella cheese or frying cheese
- 1 cup whole milk , room temperature
- 6 large eggs , room temperature
- 1 teaspoon kosher salt (to taste)
- 171 g (1 cup) Quaker yellow cornmeal
- 36 oz frozen kernel sweet corn , fresh or canned
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Instructions
Preparing the Filling:
- Heat 4 tablespoons of olive oil in a large skillet.
- Add the ground beef and season with beef bouillon, black pepper, paprika, and red pepper flakes. Cook it, stirring and breaking the pieces into the same size with a wooden spoon, until brown and cooked through, about 8 to 10 minutes.
- Add the onions, garlic, and pepper. Cook them until softened, about 8 to 10 minutes.
- Stir in the parsley and cook for another 5 minutes.
- Taste it and add more seasoning if you like. Let the filling cool down while you prepare the Sopa Paraguaya batter. Alternatively, transfer it to a large mixing bowl, cover it with plastic wrap, and refrigerate it for up to 3 days.
Preparing the Sopa Paraguaya Batter:
- Make the Batter: Prepare the batter for the Sopa Paraguaya batter. For this Sopa So'o recipe, you can use my Sopa Paraguaya or Chipa Guazu batter; both options are equally delicious.
Assembling and Baking:
- Heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter and sprinkle a bit of cornmeal in it.
- Pour half of the batter into your prepared dish, ensuring it evenly covers bottom of the dish, then add the beef filling on top. If you're using eggs, put them over the beef. Cover it all with the rest of the batter.
- Cook it in the oven for 60 to 90 minutes, until the top is golden brown and the middle is set.
- Let it cool for 10 minutes before cutting and serving.
Equipments used:
Notes
- How to Store and Reheat :
- Store it in the refrigerator for up to 5 days in an airtight container or sealable plastic bag. To reheat, wrap the Sopa So'o in aluminum foil and warm it in a 350°F oven until hot. Alternatively, heat individual portions in the microwave for 30 to 45 seconds, ensuring not to overheat.
- For make-ahead and freezing:
- After cooling completely, tightly wrap the Sopa So'o in plastic or aluminum foil. Refrigerate for up to 5 days or freeze in a freezer-safe, airtight container for up to 1 month. To thaw, place it in the refrigerator overnight. When ready to serve, follow the reheating instructions mentioned above.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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