Sopa Paraguaya, often considered the national dish of Paraguay, holds a cherished place in the hearts (and stomachs) of its people. This hearty and flavorful dish, which often translates to “Paraguayan soup,” is somewhat paradoxical because it is not a soup at all but a baked cornbread-like casserole. Rooted in Paraguayan culinary tradition, Sopa Paraguaya evolved as a unique dish that showcases the country’s reliance on maize, dairy, eggs, and beef—key components of its agricultural and cultural heritage.
The dish has its origins in the rural kitchens of Paraguay during the Spanish colonial period. Historical accounts suggest that it emerged due to an accidental experiment: a cook preparing a traditional soup (referred to as “tykuetï”) accidentally added too much corn flour to the mixture. Instead of the watery soup intended, the excess of flour thickened the liquid and resulted in a dense, bread-like texture when baked. This culinary “oops” was met with enthusiasm, and over time, Sopa Paraguaya became a staple food item around the dinner table, especially during festivities and family gatherings.
What makes this recipe distinctly Paraguayan is its use of staple local ingredients such as cornmeal, which is central to the diets of many Paraguayan households. Cornmeal, along with milk, cheese, and eggs, provides the base for this dish and offers richness and depth of flavor. Grated Paraguayan cheese, known for its mild, creamy, and slightly tangy flavor, is a hallmark of authentic recipes, though common substitutes such as mozzarella can be used outside of Paraguay.
Adding minced beef to Sopa Paraguaya represents a modern twist on the traditional recipe and enhances its utility as a hearty, standalone meal. Beef plays a significant cultural role in Paraguay, which has a strong livestock-farming history. By incorporating well-seasoned, sautéed minced beef, this variation of Sopa Paraguaya becomes a protein-packed dish that resonates with the deep agrarian roots of the country while also catering to contemporary tastes for more robust and filling meals.
Sopa Paraguaya is more than just food—it is an expression of Paraguayan identity and hospitality. It is served at family gatherings, communal celebrations, and religious events, symbolizing the warmth, togetherness, and deep connection to Paraguay’s land and traditions. Warm from the oven, with its golden crust and moist, flavorful interior, it invites diners to share in the culinary legacy of the nation.
This recipe for Paraguayan Minced Beef Sopa Paraguaya is a nod to the traditional dish while offering a satisfying variation that fits modern preferences. Perfect for informal weeknight dinners or festive gatherings, it is a meal that combines familiarity and comfort with an authentic cultural flair. Plus, its simplicity and adaptability make it accessible for home cooks looking to explore the rich tastes of Paraguayan cuisine. Whether sliced and served with a salad or enjoyed as a snack, this dish embodies the essence of Paraguayan culinary tradition.
Paraguayan Minced Beef Sopa Paraguaya
Ingredients
2 tablespoons (affiliate link)olive oil - preferably extra-virgin
1 cup yellow onion - finely diced
500 grams ground beef (minced beef) - preferably grass-fed
1 cup cornmeal - yellow, medium ground
2 cups milk - whole milk, warmed
3 medium eggs - beaten- 1 cup cheese - grated Paraguayan cheese or mozzarella
1 teaspoon (affiliate link)salt
½ teaspoon (affiliate link)ground black pepper - freshly ground
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and aromatic, about 5 minutes.
- Add the minced beef to the skillet. Cook, stirring occasionally, until browned and cooked through, about 10 minutes. Season with salt and black pepper.
- In a mixing bowl, combine cornmeal and the warm milk, stirring until you achieve a thick, smooth mixture. Let it rest for 5 minutes.
- Stir in the beaten eggs and grated cheese into the cornmeal mixture until well incorporated.
- Fold the sautéed beef and onions into the cornmeal batter, mixing to ensure an even distribution of ingredients.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the Sopa Paraguaya cool slightly before slicing and serving.
“I made the Paraguayan Minced Beef Sopa Paraguaya for dinner tonight, and my family couldn’t stop raving about it. The combination of the moist cornbread with the savory minced beef was so hearty and comforting—it felt like a warm hug in food form!
I used mozzarella since I couldn’t find Paraguayan cheese, and it turned out great.