Paraguayan Beef Soup Soo Yosopy Recipes

Steps:

• Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processor. Set the meat aside together with any juices.
• Heat the oil in a skillet and saute the onions and green pepper or 1-2 hot peppers until the onions are softened. Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes longer. Cool the mixture slightly.
• Put the beef and its juices into a saucepan. Stir in the sauteed onions, green pepper or hot peppers and tomatoes, known as the sofrito, and 8 cups cold water. Mix well.
• Bring to a boil over moderate heat, stirring with a wooden spoon. Add the rice or noodles and simmer, still stirring, until tender, about 15 minutes. At this point, season to taste with salt. If salt is added earlier the meat and the liquid, which should be completely blended, may separate.
• Some cooks believe that constant stirring is the most important step, others believe the adding of salt is the important factor.
• Superstition has it that if anyone who does not enjoy cooking is present in the kitchen they may cause the So'O-Yosopy to separate and spoil the dish.
• Serve with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguay, Paraguayan Corn Bread. Recipe for corn bread is posted.
• Sprinkle, if liked, with grated cheese. Water biscuits may also be served with soup. Serves 6.

Steps:

• Place beef in a large pot or Dutch oven.
• Add water and stir until blended.
• Bring to a boil, cover, and simmer for about 10 minutes.
• Meanwhile, heat oil in a skillet.
• Saute onions, tomatoes, and bananas for about 5 minutes.
• Add to beef mixture.
• Add salt, pepper and rice.
• Cover and simmer 30 minutes.

Steps:

• Preheat oven to 400°F.
• Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
• Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
• Place onion mixture in a food processor. Add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
• Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
• Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
• Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
• Spoon batter into prepared pan.
• Bake 30 minutes or until wooden pick inserted in center comes out clean. (Cover loosely with foil if top becomes too brown before the center is done.).
• Cool in pan 10 minutes on a wire rack.
• Cut into wedges.