10 September, 2021
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Jukysy is an egg broth that represents a basic food in Paraguayan homes. It's perfect for a quick solution and as warm and comforting as it is delicious, a delightful soup dish.
This broth is also called "sick people's food" because it is often consumed by patients on a light diet. It is an instant dish that can be cooked with water or milk.
The history of eggs in soup does not have a clear origin story, but food historians agree that it has been around for a long time. Domestication of poultry for easy access to the protein in their eggs dates back to 1400 B.C. in China and Egypt.
Besides the idea of having pets that produce eggs, the notion of cracking eggs into boiling liquid also spread across continents.
In Greece, a little lemon aromatized avgolemono; Parmesan added the magic for the Italian stracciatella, and in France, egg whites were a key component in garlic in Le Tourin.
In China, familiar ingredients include chopped scallions, tofu pieces, and a drizzle of sesame oil, but that's just the beginning of many possibilities.
The versatility is the beauty of jukysy soup. Tastes vary by region, with the south preferring to thicken the broth with tomatoes, corn, and milk: all of these can also be added.
No matter your mood, you can find a version of the soup that suits your needs. In each region, you can discover some favorite and very tasty additions.
