Paraguayan soup recipe

This dish is typical of Paraguay and the Northeast Region of Argentina. Despite wearing the name of a liquid meal, it is far from being, but did you know what is called that because that was what they wanted to do? They say that the Paraguayan soup was born by mistake when President Carlos Antonio López added flour to the soup, making it too thick. Everything goes through something, right? And thankfully that mistake happened because, can you imagine a spongy salty sponge cake with sauteed onions and melted cheese? Delicious. This traditional dish is a safe companion in the roasts and family gatherings. If you don know how to do Paraguayan soup, follow this easy recipe and learn the step by step in recipes.

Ingredients to make Paraguayan soup:

1. Pela and cut the onions in julienne. I skip them with hot oil until they begin to be transparent. Turn off the fire and reserve.

2. In a large bowl, mix the egg with milk, condiments and flour. Mix until a homogeneous consistency. Despite calling himself the same, he is not polent; Corn flour is thinner. Anyway, if you prefer, you can do Paraguayan soup with polenta without problem.

Trick: Mix with a large hand whipper to be able to beat better and get a sponge Paraguayan soup.

3. RALLA The hard or semi-damn cheese in cubes the soft cheese. Add them to the previous preparation together with the onion. Integrate all the ingredients of the Paraguayan soup.

4. Spray with spray oil an oven suitcate and turn the Paraguayan soup in it. Bake it for about 30 minutes.

5. Remove the Paraguayan soup from the oven. You can serve it hot, at room temperature or cold. Cut it into squares and accompany it with a fresh salad or roasted meat. You see that Paraguayan soup is easy, fast and delicious, so do not hesitate to prepare it and tell us how it has been.

6. If you have any questions, in this video you can also see how to prepare Paraguayan Sopar easy and fast, do not miss it!