Typical preparation of Paraguayan cuisine made with corn dough and ground meat filling. Ideal as an appetizer or main course. Discover how to make this delicious stuffed Paraguayan sopa paraguaya.
The sopa so'o is a traditional Paraguayan dish made with corn dough and a ground meat filling.
It is usually enjoyed as an appetizer or main course, depending on the portion size.
Sopa So'o Paraguaya
Ingredients
300 grams of Ground meat
750 grams of Cornmeal
200 grams of Lard
5 Eggs
¼ kilogram of Paraguayan cheese
Milk
1 pinch of Salt
1 Garlic clove
1 Onion
3 tablespoons of Vegetable oil
1 Bell pepper
1 Parsley sprig
Beef broth
1 Green onion stalk
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a hot skillet with a splash of oil, add the onion, garlic, bell pepper, and a pinch of salt.
Step 2 : Stir and cook until the onion is translucent.
Step 3 : Add a little beef broth and incorporate the ground meat, cooking for 10 minutes.
Step 4 : Add the chopped green onion and parsley, season with salt and pepper, and add cumin to taste.
Step 5 : Remove from heat when the mixture is almost dry, and let it cool.
Step 6 : In a bowl, beat the lard and gradually add the eggs while continuing to beat.
Step 7 : Add the crumbled cheese, a pinch of salt, sifted cornmeal, and milk alternately until obtaining a smooth but not too liquid dough.
Step 8 : Meanwhile, butter and flour a baking dish for the sopa so'o.
Step 9 : Place a layer of dough about 2 cm thick and bake for 5 minutes.
Step 10 : Then remove from the oven and spread the filling over it, covering with another layer of dough of the same thickness.
Step 11 : Bake in the oven for 30 to 40 minutes, or until golden browned.
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