What is the origin of the dish?
Like many current Paraguayan dishes, to understand the history of guaraní soup, we need to travel back in time, precisely to the period when Jesuit missions were carried out.
It is during this historical moment that ingredients from the old continent were brought over, which were completely new to the Guaraní of that era. These ingredients were gradually combined with the local cuisine, which at that time was characterized by cassava, corn, pumpkin, sweet potato, and some other crops and legumes.
It is unknown exactly when the ingredients that make up Paraguayan soup were fused, but what is clear is that a phenomenal flavor was achieved that continues to be enjoyed today.
Recommendations and facts
As mentioned earlier, this dish has nothing to do with a soup; on the contrary, it is a sort of tart made from flour, cheese, and onion.
One of the main questions about this dish is where its name comes from, since it is not actually a soup, despite the name. Although there are several theories related to this doubt, the most reliable one suggests that a cook of Carlos López, a Paraguayan president, once prepared a cassava soup that turned out to be very thick; however, she liked it very much, and it became what today is one of the most prepared dishes in Paraguay.
To achieve an ideal Paraguayan soup, you should use very fresh flour; this will make your tart fluffy and full of flavor. Also, ensure that the cheese is fresh. It is commonly mixed with a little sunflower oil and lard to give the mixture more flavor, resulting in delicious outcomes.
