Sopa Paraguaya

A savory cornbread rich with onion and cheese, cut into squares for the table.

Paraguay · Vegetarian · 70 min

Dish-specific AI-generated illustration; not a photograph of a tested preparation.
Dish-specific AI-generated illustration; not a photograph of a tested preparation.

DeSabor Kitchen · Published · Updated · 20 / 50 / 70 min · 8 · Paraguay

Jump to Recipe

Despite the name, this is a solid savory corn-and-cheese bread. Soften onions without deeply browning and distribute them through the batter. The center should set while staying moist, not dry and crumbly.

The Story Behind the Dish

Despite its name, sopa paraguaya is a solid corn-and-cheese preparation, not a liquid soup. Stories about the name vary; the dish itself is a Paraguayan staple.

Ingredients

  • 250 g fine cornmeal
  • 2 onions, sliced; 50 g butter, plus 5 g for the dish
  • 300 ml milk; 3 eggs
  • 250 g crumbled farmer cheese or queso fresco
  • 1 tsp baking powder; 1/2 tsp salt

Instructions

  1. Heat oven to 180°C and butter a 20 cm square baking dish. Soften onions in butter 10 minutes without deep browning; cool slightly.
  2. Whisk milk and eggs. Fold in cornmeal, baking powder, salt, onions and cheese until evenly mixed.
  3. Pour into the dish and bake 35–40 minutes until golden and the center is set; a knife should come out without wet batter.
  4. Rest 10 minutes before cutting into squares.

Cook's Tips

  • Use fine cornmeal, not coarse polenta. The bread should remain moist rather than crumbly and dry.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.

How to Serve It

Rest for 10 minutes and cut the 20 cm square into eight portions. Serve warm as a side to grilled meat or with a salad for a lighter meal.

Variations & Substitutions

Traditional formulas do not all use baking powder. This version includes a small measured amount for a home-kitchen texture; omit only when adapting and checking the result.

Use fine cornmeal rather than coarse polenta. Queso fresco or farmer cheese works; check whether the cheese is salted. Very wet cheese changes the batter and bake time.

Storage & Reheating

Refrigerate within 2 hours at 4°C or below for up to 3 days. Wrap portions before freezing for up to 1 month to limit drying.

Warm covered at 160°C until 74°C in the center, then uncover briefly. A little cover keeps the corn-and-cheese crumb from drying out.

The DeSabor Table

  • Sopa Paraguaya — Main Dish

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