The story goes that sopa paraguaya was invented by accident. A cook was preparing a cornmeal porridge when too much corn flour was added by mistake, making it too thick to stay liquid. Resourcefully, the cook baked the mixture in the oven anyway - and the result was so delicious that it became the nation's most beloved recipe.
Traditional sopa paraguaya is made with corn flour, fresh cheese (a soft white cheese that melts through the bread), eggs, butter, and sometimes onion. The outside bakes to a golden crust while the inside stays dense and moist. Every family has its own version - some add more cheese, some add chilli, and some use different types of fat for extra richness.
At Paraguayan celebrations - Independence Day, carnival, family gatherings - sopa paraguaya is almost always on the table. It is sturdy enough to travel well, so it is also a favourite picnic food and a common snack sold at markets and bus stops across the country.