Despite its deceptive name, the Sopa Paraguaya is nothing like a soup! It is a traditional salted cake in Paraguay, made from corn flour, onions, cheese and sometimes curd. Soft and golden on the outside, this specialty is the ideal companion for festive meals, especially during the celebration of independence on May 14. Good news: it is naturally gluten -free , because developed with corn flour. Easy to prepare and nourishing, the Sopa Paraguaya is eaten hot or lukewarm, as a main dish accompanied by a salad. It is ideal for picnics, buffets or family meals. Here's how to make this culinary specialty from South America at home.

Sopa Paraguaya: The Salted Salt Cake without gluten from Paraguay

Paraguay

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Preparation time 10 mins Cooking time 40 mins Total time 50 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape Recipe themes: Vegetarian

Ingredients

Servings

• 300 g fine corn flour (unprecedented)
• 3 eggs
• 250 g of fresh cheese (feta type or queso fresco paraguayo)
• 2 sliced ​​onions
• 200 ml of milk
• 100 ml of oil (I used coconut oil)
• 1 tsp of salt
• ¹ ⁄ ₂ tsp pepper
• ¹ ⁄ ₂ cc of gluten -free yeast (optional, for more lightness)

Preparation

1. Brown the onions in a little oil until it becomes translucent. To book.
2. Beat the eggs with the milk, the oil (melt the coconut oil for a few seconds in the microwave), salt and pepper.
3. Add the corn flour in the rain to the liquid mixture, then incorporate the onions and the crumbled cheese. Mix well.
4. Pour the dough into a silicone mold or a lined mold. Smooth the surface.
5. Bake at 180 ° C for 30 to 40 minutes, until the top is golden and the blade of a knife comes out dry.
   

Keywords: Traditional Paraguayenne recipe, gluten-free salty cake, paraguedyen corn bread, gluten-free paraguayan dish, paraguay independence feast recipe, South American-sans Gluten cuisine

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