Sopa Paraguaya

Name: Sopa Paraguaya
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Paraguay
Ingredients: 2 cups cornmeal; 1 onion, finely chopped; 2 cups cottage cheese or queso fresco, crumbled; 4 eggs; 1 cup milk; 1/2 cup vegetable oil; 1 teaspoon salt

8 servings20 min prep45 min cookEasy Paraguay

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Sopa Paraguaya

Story updated September 17, 2026

Sopa paraguaya, a dense cornbread despite its name meaning "Paraguayan soup," is popularly said to have originated when a cook for 19th-century president Carlos Antonio López let a corn soup curdle into a solid cake that was served anyway and became a favorite, though this origin story is more legend than documented history.

Ingredients

Scale:· 8 servings

2 cups cornmeal
1 onion, finely chopped
2 cups cottage cheese or queso fresco, crumbled
4 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon salt

Instructions

1Preheat the oven to 375°F (190°C) and grease a baking dish.
2Sauté the onion in a little oil until soft and translucent; let cool.
3Whisk together eggs, milk, and oil in a large bowl.
4Stir in the cornmeal, sautéed onion, crumbled cheese, and salt until well combined into a thick batter.
5Pour the batter into the prepared baking dish and spread evenly.
6Bake for 40-45 minutes until golden on top and a knife inserted comes out clean.
7Let cool slightly and cut into squares to serve.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…