This traditional Paraguayan soup recipe that I share in recipes has been passed from generation to generation. Despite being a typical Paraguay meal, the way in which each one prepares it gives that touch of special originality. My mother prepares this Paraguayan soup at each party and is delicious since you eat accompanying a rich roast or simply as a copetin next to a tasty well frozen beer. Try this easy and economical Paraguayan soup recipe and you will see what they will love!
| 🚻 12 Diners | 🕘 30m | 🍵 Between | 🤯 Medium |
| Traditional Paraguayan soup ingredients: |
| 1 kilogram of very fresh cornmeal flour 1 kilogram of Paraguay cheese (or fresh field cheese, or medium -sized ricotta) 1 dozen fresh eggs 1 liter of milk ¼ kilogram of fat / fat butter 1 kilogram of Onion (or half kg according to tastes) salt pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with beer, |
Traditional Paraguayan soup ingredients:
1. The first thing to do to make this traditional Paraguayan soup is to fry the finely cut onion in the fat or pig butter in a pan and, once it is well fried, let it cool a little.
2. Next, mix cornmeal with milk and sponge well.
3. To this mixture incorporate the eggs very well beaten, until they spoke, also the onion with its fat and the Paraguay cheese broken down with the hands or cut into small squares, and salt and pepper to taste.
4. Then enmantecar and flour a somewhat deep oven source or cover it with banana/banana leaves. Fill with the mixture of the Paraguayan soup spreading the couple and giving a height of between 5 to 8 cm, and carrying the hot oven (if it is a wood/mud/tatagua oven much better) to cook like a homemade cake until it is diced .
5. Once the traditional Paraguayan soup is ready, it is cut into large or small squares or rectangles and it is served, either alone, to accompany a very frozen beer or as a garrison of a meal. Generally the Paraguayan soup trees Paraguay is taken as a snack before the main meals.
