Every country has a version of their own homemade soup that makes them feel at home, and for today, it’s the Paraguayan soup, Bori Bori. But there’s something special in the soup, too. This heart chicken soup has cornmeal and cheese balls in the middle to keep people warm in the most freezing months too!
And now, we’ll tell you everything about it, from its history to its recipe. You’ll become an expert in Bori Bori in no time!
The name of the soup might be Bori Bori but it’s 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. It’s always for the whole family! 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’s only expected that it has a high protein content. This could very well be because of the Paraguayan war. 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. Even though its actual origins are unknown, we know something for sure. This soup has been around for a long time and even served in fancy banquets.
How Exactly Does It Taste?
This ethnic soup has a rich creamy flavor that surpasses all store-bought soups. And the cheeseballs give it a lingering flavor when paired with all the spices in the stew itself.
However, there is a high possibility no two places will serve the same flavor since it’s a very customizable dish and a lot of people like to add their own spin to it.
- 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.
Regular chicken soup can get boring, and if you’re a picky eater trying to expand your palette, try this recipe out!