Every country has a version of their own homemade soup that makes them feel at home, and in Paraguay it is Bori Bori. But there’s something special in the soup, too. This hearty chicken soup has cornmeal and cheese balls in the middle to keep people warm in the most freezing months.
The name Bori Bori is actually pronounced as ‘vorí vorí’ in Guarani language. Usually, this language uses repetitions of words to show abundance, and soup this good is never made for one person.
The word “vorí” derives from the Spanish word “bolita” which means little ball, referring to the previously mentioned corn balls.
With so many nutritious ingredients in the soup, it has quite a high protein content which would make it a well sought after dish during the Paraguayan war when food was more scarce.
After the country’s conflict, food was limited and everyday groceries were hard to find. That’s why the Paraguayans managed to make something delicious and nutritious in order to survive, whilst also being deeply flavorsome.
Even though its actual origins are unknown, Bori Bori soup has been around for a long time and is now even served at fancy banquets.
How Does Bori Bori Taste?
Bori Bori has a rich, creamy flavor. The cheeseballs have a sharp, lingering taste complimented by the spices in the stew itself.
However, there is a high probability that no two places will serve the same version of Bori Bori, since it’s a very customizable dish and people tend to add their own spin on it.
The little dumplings are made of cornmeal, water and a special Paraguayan cheese, queso paraguayo but you can use parmesan too. Other substitutes can be ricotta, but for your first time try to use the original Paraguayan cheese for the best of experiences.
- Chicken breasts thinly sliced - 3
- Chicken thighs boneless, chopped - 3
- Large diced onion - 1
- Sliced scallions - 4
- Green bell pepper cubed - 1
- Tomatoes, peeled, seeded and diced - 2
- Pumpkin, cubed - ½ lb
- Carrot, cubed - 1
- Bay leaves - 2
- Ground cumin - ¼ teaspoon
- Salt - as required
- Freshly ground pepper - as required
- Vegetable oil - 6 tablespoons
- Corn flour (extra fine cornmeal) - 2 cups
- Queso paraguayo (Paraguayan cheese) or fresh cheese, grated - 5 oz.
- Water (approximately) - 3 quarts’
Main stew recipe
- First and foremost, heat the oil in a pot and sauté all your pieces of chicken until they’re golden brown and rich in color.
- Once it’s done, remove the chicken and sauté your onions, scallions and tomatoes in the same oil.
- Season them with salt and pepper and mix well.
- Next, add the pumpkin and carrots and cook over medium heat while continuously stirring.
- Lastly, add the chicken, water, bay leaves, cumin and ground pepper.
- Let it boil for 45 minutes on medium heat.
- You might have to adjust the salt to your liking.
- Add corn flour and cheese in a large bowl.
- Next, add about 2 tablespoons of the broth that’s cooking on the side.
- Knead your dough till it’s not too sticky and not too hard.
- Once that’s done, form balls the size of large grapes and add them to the pot with the rest of the ingredients.
- Your dumplings will rise when they rise to the surface.
- When that happens, turn off the heat and let it sit for a while before serving.
Amount Per Serving: Calories: 474Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 86mgSodium: 306mgCarbohydrates: 39gFiber: 5gSugar: 5gProtein: 30g