The white vorí, a vegan variant of the traditional Paraguayan vorí vorí, wins with its unbeatable flavor and comforting aroma. Onion, garlic, pumpkin, and a blend of spices harmoniously come together to create this delicious soup.
The White Vorí is a comforting and traditional dish in Latin American cuisine.
With a base of pumpkin and cheese, its mild and creamy flavor makes it a perfect option to enjoy on cool days.
Ideal for sharing with family and delighting the palate with its unique blend of flavors.
White Vorí
Ingredients
2 Onions
3 Tomatoes
2 Cloves of garlic
250 grams of Pumpkin
250 grams of Corn flour
100 grams of Paraguayan cheese
200 milliliters of Milk
50 grams of Lard
20 milliliters of Oil
1 Bay leaf
1 ½ liter of Vegetable broth
1 tablespoon of Dried thyme
1 tablespoon of Parsley
1 pinch of Salt
Preparation
Step 1 : In a pot, add the oil and wait for it to heat slightly.
Step 2 : Then, add the chopped onion and garlic and sauté until the onion becomes transparent.
Step 3 : Next, incorporate the chopped tomatoes, cubed pumpkin, and the bay leaf, gradually adding the vegetable broth.
Step 4 : Let the mixture cook for about 10 minutes.
Step 5 : In a separate bowl, place the corn flour, a bit of thyme, the lard, and the crumbled cheese.
Step 6 : Knead these ingredients with a little of the fat from the surface of the soup, then form small balls.
Step 7 : Add these balls to the soup along with oregano and parsley, and cook for another 10 minutes.
Step 8 : When the balls float to the surface, add the milk and Paraguayan cheese, cooking for an additional 2 minutes.
Step 9 : Finally, serve the dish hot and garnish with parsley before serving.
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