Have you ever thought about eating a solid soup? I guarantee you that this unusual recipe is absolutely delicious. Try making Sopa Paraguaya—we are sure you will be pleasantly surprised. Let’s get to the recipe!
Ingredients for Sopa Paraguaya:
- 4 eggs;
- 3 medium onions;
- 2 cups milk;
- 1 can (15 oz) whole kernel corn;
- 1 teaspoon salt;
- 1 tablespoon baking powder;
- 2 tablespoons butter or margarine;
- 2 cups cornmeal (fine or medium grind).
How to Prepare Sopa Paraguaya:
- In a pan, melt the butter;
- Next, chop the onions and sauté them in the butter until translucent. Set aside;
- In a large bowl, whisk the eggs thoroughly;
- Once uniform, add the salt and mix well;
- Add the sautéed onions to the egg mixture and stir;
- Gradually stir in the cornmeal until well combined;
- Pour in the milk and stir until smooth, then gently fold in the baking powder;
- Pour the batter evenly into a greased baking dish;
- Optional: Sprinkle grated cheese on top for extra flavor;
- Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until golden brown. Remove from the oven and enjoy!
Did You Know?
The name “Sopa Paraguaya” might lead you to expect a liquid, broth-based soup, but this dish is actually a firm, cornbread-like delicacy. Legend has it that the name originated from a misunderstanding by Spanish colonizers who described the dense consistency as a “creamy soup.” In reality, it is a traditional Paraguayan savory cake made primarily with cornmeal, cheese, onions, and milk, baked until perfectly golden. It is a staple in Paraguayan cuisine and a true crowd-pleaser.
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