Makes: 1 large pie
Preparation Time: 40 minutes
- 2 MEDIUM ONIONS, GRATED
- 4 TABLESPOONS OF CORN OIL
- 4 TEACUPS OF MILK
- 2½ TEACUPS OF MEIA-CURA CHEESE, GRATED
- 2 TEACUPS OF FLAKED CORN FLOUR
- 4 EGGS
- ¼ BUNCH OF GREEN ONIONS, CHOPPED
- ¼ BUNCH OF PARSLEY, CHOPPED
- 1 TABLESPOON OF BAKING POWDER
- SALT TO TASTE
Braise the grated onion in corn oil, until it wilts a bit. Cover with milk and cook over medium heat. Turn off when it begins to boil and set aside. Mix the meia-cura cheese, the corn flour, the beaten eggs and the previously boiled milk, stirring until you obtain a smooth dough. Season with salt and the chopped herbs and add the baking powder. Bake in a greased baking tray at 180°C for 30 minutes, or until the pie is firm and golden.
IN DETAIL: This salty cake is another example of influences from neighbouring countries. As the name itself indicates, the recipe – which is called a “sopa” (soup), but is not a sopa – is a popular breakfast in Paraguay, a habit that spread out to the frontier cities in the Mid-West.