Despite its misleading name, Sopa Paraguaya is not a soup at all! It's a traditional savory cake from Paraguay, made with corn flour, onions, cheese, and sometimes curdled milk. Soft inside and golden outside, this specialty is the perfect accompaniment to festive meals, especially during Independence Day celebrations on May 14th. Good news: it's naturally gluten-free , as it's made with corn flour. Easy to prepare and filling, Sopa Paraguaya can be eaten hot or warm as a main course with a salad. It's ideal for picnics, buffets, or family meals. Here's how to make this South American culinary specialty at home.

Sopa Paraguaya: The Salted Salt Cake without gluten from Paraguay

Paraguay

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

Difficulty: Beginner Servings: 6 Special regime:

Naturally gluten-free

Recipe themes: Vegetarian

Ingredients

Servings

• 300g fine corn flour (uncooked)
• 3 eggs
• 250 g of fresh cheese (like feta or queso fresco paraguayo)
• 2 sliced ​​onions
• 200 ml of milk
• 100 ml of oil (I used coconut oil)
• 1 teaspoon of salt
• ^1/2 _tsp pepper​​
• ^1/2 tsp gluten-free yeast ( _a lighter texture)

Preparation

1. Sauté the onions in a little oil until they become translucent. Set aside.
2. Beat the eggs with the milk, oil (melt the coconut oil in the microwave for a few seconds), salt and pepper.
3. Gradually add the cornmeal to the liquid mixture, then stir in the onions and crumbled cheese. Mix well.
4. Pour the batter 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 brown and a knife inserted into the center comes out dry.
   

Keywords: traditional Paraguayan recipe, gluten-free savory cake, Paraguayan cornbread, gluten-free Paraguayan dish, Paraguayan Independence Day recipe, gluten-free South American cuisine

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