BJs Pisada Press | Materials / Sample Recipe

from Passport to Cooking

Paraguayans love stories. The following tale explains why Sopa Paraguaya isn't at all like soup, but more like cornbread.

A young bride, trying to impress her husband with her cooking skill, prepared his favorite Sopa de Maize. She kept adding corn flour, thinking the broth was too thin. When she thought it looked just right she set the sopa aside until her husband arrived for dinner. She then served him the sopa, which no longer looked like soup but like bread instead. From that day it has been called Sopa Paraguaya.

SOPA PARAGUAYA de la casa de Bárbara

1 cup shortening	½ cup buttermilk or sour milk
1 cup onions, chopped	1 cup cheese, grated
2 ½ cups water	½ tsp. baking powder
1 tsp. salt	½ tsp. soda
1 lb. cornmeal	1 Tbs. butter
3 eggs, beaten

In a large pot, melt the shortening, add onions and sauté, then add water. When water begins to boil, add salt and cornmeal, stirring constantly. Remove from fire and beat in eggs, buttermilk, and cheese. (Reserve a little cheese for the topping). Now add baking powder and soda. The mixture will be very thick. Pour into greased pan. Sprinkle top with cheese and butter. Bake in 350º oven 35-40 minutes until golden brown.