Sopa So'o is a variation of Sopa Paraguaya, one of Paraguay's most iconic dishes. Despite the name, it's not a soup-it's a savory cornbread made with cornmeal, cheese, eggs, milk, and onions.
The word so'o means "meat" in Guaraní, and this version includes a flavorful ground beef filling cooked with onion, garlic, bell pepper, tomato, and spices. It's typically layered with batter, cheese, meat, and hard-boiled eggs, then baked until golden.
Commonly served during national holidays, Sunday lunches, and special family gatherings, it's a staple of Paraguayan comfort food.
In my Sopa So'o recipe, I keep the authentic flavors while making it easy for home cooks. The batter combines cornmeal, milk, eggs, oil, onions, and cheese. The filling features seasoned ground beef, garlic, bell pepper, parsley, and sliced hard-boiled eggs. Baked until golden and set, it's a rich, comforting dish perfect for any occasion.
Looking for more Paraguayan recipes? Try my Sopa Paraguaya, Chipa Guazú, Chipa Guazu Muffins, and Chipa So'o.
How to Make Sopa So'o
Note: The full instructions are provided in the recipe card below.
- Cook beef with oil and spices until browned.
- Add veggies and cook until soft. Stir in parsley. Let cool.
- Sauté onions for the batter and let cool.
- Mix the batter with eggs, onions, cornmeal, buttermilk, and cheese.
- Grease and dust a 13x9-inch baking dish with cornmeal.
- Layer half the batter, then the beef (add optional eggs), then the remaining batter.
- Bake at 350°F for 60-90 minutes until golden and set.
- Let cool for 10 minutes before slicing and serving.
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Recipe
Easy Sopa So'o
Equipment
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 Sopa Paraguaya Mixture:
- 500 g Quaker yellow cornmeal
- 250 g Queso Panela, crumbled or any semi-soft or semi-hard cheese
- 500 ml buttermilk or whole milk
- 240 ml avocado oil or vegetable oil
- 2 large onion , finley chopped
- 3 large eggs , room temperature
- 3 teaspoons kosher salt (to taste)
Instructions
For the Filling:
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and season with beef bouillon, black pepper, paprika, and red pepper flakes. Cook, stirring and breaking it into small, even pieces, until browned and fully cooked-about 8 to 10 minutes.
- Add the onions, garlic, and bell pepper. Cook until softened, 8 to 10 minutes more. Stir in the chopped parsley and cook for another 5 minutes. Taste and adjust seasoning if needed. Let the filling cool while you prepare the batter, or transfer it to a bowl, cover, and refrigerate for up to 3 days.
For the Sopa Paraguaya Batter:
- Grease a 13x9-inch baking dish with butter, coating the bottom, sides, and corners well. Dust evenly with cornmeal, then tap out the excess. Set aside.
- In a skillet, heat the oil over medium heat. Add the chopped onions and salt, and cook until soft and translucent, about 5 to 10 minutes-do not let them brown. Let cool slightly.
- In a large bowl, whisk the eggs until frothy. Stir in the cooled onion mixture, cornmeal, and buttermilk until combined. Fold in the cheese.
Assembling and Baking:
- Preheat the oven to 350°F (175°C). Pour half of the batter into the prepared dish, spreading it evenly. Add the beef filling on top. If using hard-boiled eggs, place them over the meat. Pour the remaining batter over everything, smoothing the top.
- Bake for 60 to 90 minutes, until golden brown and set in the center. Let cool for 10 minutes before slicing and serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
