For the inhabitants of Paraguay, northeastern Argentina, and parts of southeastern Brazil, Paraguayan soup is a very popular and customary dish in all households. And although it has crossed borders and reached other countries and continents, many people do not know it, and upon hearing about this dish, it’s quite striking that it is called ‘soup’ when it does not contain any liquid and is actually a savory cake, pie, or bread. Paraguayan soup is prepared using finely ground corn flour, eggs, milk, onion, animal fat, coarse salt, and fresh cheese. Although there is no confirmed version regarding its origin or creator, there are two widely spread stories about how a ‘solid soup’ could have appeared.
The oldest version of the origin of Paraguayan soup dates back to when Spanish Jesuits interacted with the indigenous Guarani people. It is said that when welcoming Europeans, the Guarani offered meat from animals they had hunted. The Spaniards ate gratefully, but when the meat was finished, they were still hungry. The indigenous people then thought of offering a preparation they used to consume, made from corn flour mixed with water and some other ingredient, wrapped in banana leaves and cooked. This kind of cake—very similar to the soup we know today—was taken to the Jesuit missionaries waiting for their meal, who were told: 'so’o opa,' which means 'the meat is finished' in Guarani. Those words in Guarani sound very similar to ‘soup,’ which is why it is said that the Spaniards named it that. Later, the recipe evolved by adding animal fat, eggs, and cheese.
The second hypothesis about this dish takes us to the mid-1800s. Paraguay's first president, Carlos Antonio López Irrazábal—who governed the country between 1841 and 1862—had to host a delegation of guests from a foreign country. For this event, he likely asked his cook to prepare one of his favorite dishes, tykue’i, a white soup containing milk, finely ground corn flour, eggs, and cheese. What happened is that the president’s maid got distracted while cooking the soup, and it ended up being overly solid. Worried, she quickly devised a new recipe. She added more cheese to the remaining dough, placed it in an oiled dish, and cooked it. When ready, she cut it into square portions, brought them to the table explaining what had happened, and served them to the president and his guests. It is said that López was delighted upon tasting it and told his companions that this dish was called ‘Paraguayan soup.’
Although neither of these versions has been officially accepted, it is certain that the soup became a staple in Paraguayan cuisine and has gained followers in several countries. In Argentina, there is a version called ‘sopa correntina,’ originating from the province of Corrientes, which shares similar characteristics but includes some additions, like pieces of chicken. Meanwhile, in Paraguay, it is a classic on family tables, in every birthday celebration, barbecue, or gathering with friends. Paraguayan soup was born in Guarani land, born from the blending of customs between Spaniards and indigenous people. It has evolved and persisted through different eras to continue delighting us to this day.
