Sopa Paraguaya is a traditional Paraguayan cornbread with simple ingredients like cornmeal, lard, milk, cheese, and eggs. Additional flavors, such as onion and anise seeds, can be included according to individual preference or regional variations. This dish is typically baked in a Tatakua, a handmade clay or brick oven often found in rural parts of Paraguay.
The term "Tatakua" derives from the Guarani language, with "Tata" meaning fire and "Kua" denoting hole. If a Tatakua is not accessible, a regular oven will work fine. Sopa Paraguaya is similar in appearance and flavor to Chipa Guazu, but it uses Harina Paraguaya (Paraguayan cornflour )instead of fresh kernel corn. This results in a texture reminiscent of cheesy cornbread rather than a souffle.
My family is the inspiration behind this Sopa Paraguaya recipe. Though I didn't inherit any family recipes, I wanted to create Paraguayan-inspired dishes for my children and future generations. After lots of trials, I've perfected this Sopa Paraguaya recipe, and my family loves it! Now, I'm excited to share it with you too! Trust me; it bursts with amazing flavors. And the best part? It's super easy to make! For related Paraguayan-inspired recipes, check out Chipa Guazu, Sopa So'o, Microwave Sopa, Chipa Guazu Muffins, and Authentic Chipa Guazu.
Jump to:
- What is Sopa Paraguaya?
- Why is Sopa Paraguaya called "Sopa"
- Sopa Paraguaya Ingredients
- Tools You'll Need
- How to Make Sopa Paraguaya
- Substitutions
- Variations
- How to Serve
- How to Store & Reheat
- Make Ahead
- How to Freeze
- Tips for Making The Best Sopa Paraguaya✏️
- FAQ
- Related Recipes:
- Watch How to Make Sopa Paraguaya
- 📋 Recipe
What is Sopa Paraguaya?
Sopa Paraguaya is a traditional Paraguayan cornbread made with cornmeal, lard, milk, cheese, and eggs. It is a beloved dish in Paraguay and is often enjoyed as a side dish or snack. Sopa Paraguaya has a moist and tender interior with crispy edges, and it is packed with flavor from the cheese and onions. Despite its name, it is not a soup but a delicious and comforting bread that showcases the rich culinary heritage of Paraguay.
Why is Sopa Paraguaya called "Sopa"
This dish's unusual name is incongruent with its appearance and should be explained. That is why we will give you a brief overview of Sopa Paraguayan history. Although several versions are floating around, one is widely accepted and used. According to legend, President Carlos A. Lopez once invited a foreign official to lunch and requested that his cook prepare his favorite meal, sopa de crema de maiz (cream of corn soup). However, the cook added too much cornflour and failed to supervise the preparation, and it dried out, giving it the appearance and consistency that we are familiar with today.
When the foreign official was served the soup, he questioned whether it was a soup. The President had no better idea than to point out that this was Sopa Paraguaya to get out of the way. Since then, the dish has been known and is forever etched in Paraguay's traditional meals recipe book.
Sopa Paraguaya Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Onion: Adds flavor, moisture, and aroma to the dish, providing a savory base for the sopa paraguaya.
- Anise Seeds: Adds a subtle licorice-like flavor to the sopa, enhancing its overall taste. While optional, they are commonly used in Paraguayan cuisine and are a popular addition to Sopa Paraguaya. (I like using this Anise Seeds).
- Butter: Adds richness and moisture to the sopa, making it tender and flavorful. While you can opt for lard for a more authentic touch or use neutral-flavored oil as an alternative, I find that using butter in this recipe yields a distinct and more delicious outcome.
- Cheese: Regarding cheese, Queso Paraguay may be difficult to source outside of Paraguay, so I suggest using panela cheese as a substitute. Nevertheless, other cheeses such as Queso de Freir, Queso Blanco, Mexican Blend, Monterey Jack, Colby Jack, or cheddar can be used as alternatives.
- Buttermilk or Whole Milk: This helps to make the sopa moist and tender.
- Eggs: Act as a binding agent, helping to hold the ingredients together and provide structure,
- Cornmeal: This is the main ingredient in Sopa Paraguaya. It gives the dish its characteristic corn flavor and serves as the foundation for the Sopa. This recipe for Sopa Paraguaya is intentionally simple and utilizes readily available ingredients found in most local supermarkets. While I suggest using Yellow Cornmeal in my recipe, any medium-grind cornmeal can substitute for Harina Paraguaya. I find that Quaker yellow cornmeal offers a delightful taste and texture.
- Baking Powder: A traditional Sopa Paraguaya recipe typically does not include baking powder. However, in my recipe, I include baking powder as the secret ingredient. It contributes to the tenderness of the cornbread and helps it rise, resulting in a light texture.
Tools You'll Need
- Large Skillet
- Measuring cups & Measuring Spoons
- Large Bowl
- 13'' by 9'' Baking dish
- Whisk
- Rubber Spatula
- Liquid measuring cup
How to Make Sopa Paraguaya
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F (175°C) and position the oven rack in the middle. 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.
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.
In a large bowl, beat the eggs until they become frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until well combined. Stir in the cheese. Don't be tempted to add more cornmeal. The mixture will look quite wet, but that's okay; this is what prevents the Sopa Paraguaya from becoming too dense.
Transfer the Sopa Paraguaya batter 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. Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
✏️Pro Tip: Before adding the anise seeds to the batter, rub them between your palms to release their flavor and aroma. This will enhance the taste of the anise seeds and infuse the Sopa Paraguaya with their delightful essence. 
Substitutions
- Butter: Lard, margarine, or any neutral-flavored oil can be substituted for butter; however, if you want your dish to have more flavor, I recommend using butter.
- Harina Paraguaya: This Sopa Paraguaya recipe is designed to be easy to make and uses common ingredients found in any local supermarket. While I recommend Yellow Cornmeal in my recipe, any medium-grind cornmeal can be an alternative to Harina Paraguaya.
- Cheese: Regarding cheese, Queso Paraguay may be difficult to source outside of Paraguay, so I suggest using panela cheese as a substitute. Nevertheless, other cheeses such as Queso de Freir, Queso Blanco, Mexican Blend, Monterey Jack, Colby Jack, or cheddar can be used as alternatives.
- Buttermilk: If you don't have buttermilk on hand, don't worry! You can easily make a substitute using regular whole milk, reduced-fat milk, or even skim milk. However, it's important to note that using lower-fat milk may result in a slightly less rich texture in your recipe. If you'd like to make a simple buttermilk substitute, you can follow this Buttermilk recipe.
Variations
- Vegetable Variation: Add some diced bell peppers, corn kernels, or green chilies to the batter for an extra burst of flavor and texture. You can sauté the vegetables before adding them to the batter for a softer texture or leave them raw for a bit of crunch.
- Herb and Spice Variation: Experiment with different herbs and spices to customize the flavor of your Sopa Paraguaya. You can add dried thyme or fennel seeds to the batter. Additionally, spices such as cumin, paprika, or chili powder can add a hint of warmth and depth to the dish.
- Cheese Variation: While Queso Paraguay is the traditional choice, you can substitute or combine them with other cheeses to create different flavor profiles. Try using queso panela, queso blanco, queso de freir, cheddar, feta, or even a smoky cheese like gouda for a unique twist.
- Gluten-Free Variation: To make a gluten-free version of Sopa Paraguaya, replace the Quaker yellow cornmeal with a gluten-free cornmeal or corn flour alternative. Ensure that all other ingredients used are also gluten-free.
How to Serve
Enjoy Sopa Paraguaya as a side dish or accompaniment to many dishes, including:
- Chili and Sopa pair well together.
- A square of sopa complements most bowls of steaming tomato Soup or bean soup.
- Barbecue Dishes.
- Braised Short Ribs.
- Sausages.
- Stew.
- Asado con Chorizo!
- Barbecue Dish.
- Beef Stew with Carrots and Sweet Potatoes.
How to Store & Reheat
To store: Sopa Paraguaya tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
To reheat: Wrap the Sopa Paraguaya in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Make Ahead
Sopa Paraguaya can be made ahead of time and stored for later use. Once the cornbread has cooled completely, you can wrap it tightly in plastic or aluminum foil and store it in the refrigerator for up to 4 days. Before serving, reheat individual portions in the microwave or warm them in the oven at a low temperature until heated.
How to Freeze
Baked Sopa Paraguaya can be frozen in a freezer-safe airtight container for up to 3 months—thaw overnight in the refrigerator. When you're ready to eat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat the sopa paraguaya in the microwave in individual portions until just hot; do not overheat, or it will get tough.
Tips for Making The Best Sopa Paraguaya✏️
- Measuring Cornmeal: Measure the cornmeal by spooning it into the measuring cup, then level it with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Room temperature Ingredients: Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification.
- Experiment with additions: This Sopa Paraguaya recipe can serve as a canvas for several additions. Add more diced vegetables, such as peppers and scallions, for added flavor and texture. Swap out the frying cheese for cheddar cheese, pepper jack, mozzarella, or whatever semi-soft cheese you prefer. Add a little spice to the dish with a pinch of cayenne, chopped jalapenos, or green chilies. Add a touch of herbs to create different seasonal interpretations of Sopa Paraguaya.
- Consistency: When making Sopa Paraguaya, it's all about getting the right consistency; you want the corn batter to be loose rather than dense.
- Check for doneness: To check if it's done, prick the Sopa Paraguaya with a wooden skewer or knife; if the stick comes out dry, it's time to remove it from the oven.
- Measurements: To achieve a good result, follow the recipe exactly and use the correct amount of each ingredient.
FAQ
When is sopa paraguaya eaten?
Sopa paraguaya is a staple during special occasions or festivities. It's traditionally a side dish with barbecued meat or sausages and a popular breakfast or afternoon snack.
How is Sopa Paraguaya made?
Sopa Paraguaya has cornmeal, lard, milk, cheese, and eggs. Other ingredients, such as onion and or anise seeds, are added based on region, culture, or personal preference, typically cooked in a Tatakua, a cupular-shaped handmade oven made of clay or bricks, commonly used in rural areas or the interior of Paraguay. Tatakua is derived from the Guarani terms Tata (fire) and Kua (hole).
Why is it called Sopa Paraguaya?
Despite its name, Sopa Paraguaya is a cornbread rather than a soup. According to legend, President Carlos A. Lopez once invited a foreign official to lunch and requested that his cook prepare his favorite meal, sopa de crema de maiz (cream of corn soup). However, the cook added too much cornflour and failed to supervise the preparation, and it dried out, giving it the appearance and consistency that we are familiar with today.
When the foreign official was served the soup, he questioned whether it was a soup. The President had no better idea than to point out that this was Sopa Paraguaya to get out of the way. Since then, the dish has been known and is forever etched in Paraguay's traditional meals recipe book.
Where is Sopa Paraguaya from?
Sopa Paraguaya is a dish that originated in Paraguay.
What is the National Dish of Paraguay?
Sopa Paraguay is the national dish of Paraguay.
What is Sopa Paraguaya similar to?
Sopa Paraguaya is a traditional Paraguay dish similar to a thick cornbread. The Paraguayan cornbread is typically made with milk, cheese, and eggs and baked in an oven. This dish is often served with meat.
Related Recipes:
- Authentic Chipa Guazu
- Healthy Corn Souffle is a Low Fat Version of Chipa Guazú
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Watch How to Make Sopa Paraguaya
📋 Recipe
How to Make Sopa Paraguaya
Tools
Ingredients
- 3 large onions , chopped
- 113 gr (about ½ cup) butter melted and cooled.
- 500 gr. Queso Panela or Queso Blanco , crumble 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 , optional but highly recommended
- 400 g Quaker yellow cornmeal
- 1 tablespoon anise seeds , optional but highly recommended
Instructions
- Preheat the oven to 350°F (175°C) and position the oven rack in the middle. 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.
- 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.
- In a large bowl, beat the eggs until they become frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until well combined. Stir in the cheese. Don't be tempted to add more cornmeal. The mixture will look quite wet, but that's okay; this is what prevents the Sopa Paraguaya from becoming too dense.
- Transfer the Sopa Paraguaya batter 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. Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
- ✏️Pro Tip: Before adding the anise seeds to the batter, rub them between your palms to release their flavor and aroma. This will enhance the taste of the anise seeds and infuse the dish with their delightful essence.
Notes
- To store: Sopa Paraguaya tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
- To reheat: Wrap the Sopa Paraguaya in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
