Sopa Paraguaya Recipe
Latin Recipe
Side dishes-soups
Launch
Medium
60'
Paraguayan soup is a typical dish from Paraguay, northeastern Argentina and part of Brazil. It is a savoury and spongy sponge cake, rich in calories and protein. Its main ingredient is GOYA's ideal pre-cooked corn flour. This dish was born in Guarani lands, in the mixture of indigenous and Spanish customs, and has evolved and is still enjoyed in various parts of the world. It is served in small cubes with 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
- Cut the onion into julienne strips and sauté in a frying pan; leave to cool.
- Then beat the eggs, add the butter or lard and gradually add the cornflour, alternating with the milk and the crumbled cheese.
- Add the aniseed.
- Mix gently and pour the mixture into a greased baking tin and bake in a hot oven (180 °C) for about 45 minutes.
We hope you like this dish, which is sure to surprise you.
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