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0 from 3 votes

Sopa Paraguaya con Chorizo

Sopa Paraguaya con Chorizo is a variation of the traditional Sopa Paraguaya, Paraguay’s iconic cornbread-like dish.It incorporates chorizo, adding a smoky, spiced depth to the rich and cheesy flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 589 kcal
Course: Main Course
Cuisine: Paraguayan

Ingredients

  • 3 medium onions , chopped, divided (1 onion for the sausage filling, 2 for the Sopa Paraguaya batter)
  • 113 g (about ½ cup) butter
  • 500 g Queso Panela or Queso Blanco , crumbled into small pieces
  • 2 cups buttermilk or whole milk , room temperature
  • 5 large eggs , room temperature
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon baking powder
  • 400 g Quaker yellow cornmeal
  • 796 g (7 sausage links) spicy or sweet pork sausage, casing removed, broken into bite-size chunks
  • 1 tablespoon ground chipotle or 5 to 8 pieces of peppers from a canned Chipotle in adobo sauce plus 3 tablespoons of the adobo sauce

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
  2. Grease a 13'' x 9'' baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased dish, covering the bottom and sides. Gently shake off any excess cornmeal. Set the prepared dish aside.
  3. In a large skillet over medium-high heat, cook the sausage for 8-10 minutes or until browned and thoroughly cooked. Use a metal spatula to break the sausage into pieces no larger than ¼-inch. Cook until the sausage begins to sizzle in its own fat, about 15 minutes.
  4. Reduce heat to medium and add 1 chopped onion, garlic, and chipotle to the sausage. Cook until the vegetables are softened and fragrant, about 5-10 minutes. Transfer to a medium bowl and let cool.
  5. In the same large skillet over medium-high heat, melt the butter. Add the remaining 2 chopped onions and salt, cooking until they become soft and transparent, about 5-10 minutes (do not let them brown). Remove from heat and stir in half of the buttermilk. Set aside to cool to room temperature.
  6. 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 crumbled cheese.
  7. 📌 Resist the urge to add extra cornmeal! The batter will have a runny consistency, which is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense.
  8. Pour half of the batter into the prepared dish, ensuring it evenly covers the bottom. Add the chorizo filling on top, then cover it with the rest of the batter. Tap the dish gently to even it out.
  9. Bake until golden brown and the center is set, about 50-60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  10. Allow the Sopa So’o to cool in the pan for 10-15 minutes, then cut it into squares and serve warm.

Notes

  • Make-Ahead: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes or in the microwave for 1-2 minutes until warmed through.
  • Make-Ahead: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes or in the microwave for 1-2 minutes until warmed through.
  • Freezing: I don’t recommend freezing; this dish is best enjoyed fresh.
  • Freezing: I don’t recommend freezing; this dish is best enjoyed fresh.