Paraguayan Soup Recipe
Latin Recipe
Side dishes-soups
Launch
Medium
60'
Paraguayan soup is a typical dish from Paraguay, northeast Argentina and part of Brazil. It is a salty and fluffy cake, rich in calories and protein. Its main ingredient is GOYA's ideal precooked corn flour. This dish was born in Guaraní lands, in the mixture of customs between indigenous and Spanish, and has evolved and continues to be enjoyed today in various parts of the world. It is served in small cubes accompanied by salads or drinks.
Ingredients
- 2 medium onions (julienne cut)
- 1 tablespoon of salt
- 8 big eggs
- 300 gr of butter or pork fat
- 600 gr of of Yellow Masarepa
- 750 liters of milk
- 600 gr of of GOYA Latin Bar Cheese
- 1 tablespoon of anise (optional)
Preparation
- The onion is cut into julienne strips and sauteed in a frying pan; let it cool.
- Then the eggs are beaten, the butter or pork fat is added; little by little, the corn flour is incorporated, alternating with the milk and the crumbled cheese.
- Anise is added.
- Everything is mixed gently, and the preparation is poured into a greased mold and then cooked in a hot oven (180ºC) for approximately 45 minutes.
We hope you like this dish that surely will surprise you.
