🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇵🇾 Paraguay Soups > 🍲 1.Vori Vori (The Cheesy Corn Dumpling Soup) , 2.Kiveve (The Creamy Squash and Cornmeal Stew) , 3.Pira Caldo (The Vegetarian River Stew)
🍲 Soulful and Satisfying: Vegetarian Soups and Stews from Paraguay
🇵🇾 A Warm Welcome: The Culture of the Paraguayan Bowl
Paraguayan cuisine, as you might know, is built on substance and sustenance. The soups and stews of the country are no exception. They are traditionally served as the main course (plato fuerte), especially during the cooler months or as a central feature of a communal almuerzo (lunch).
The popularity of these hearty vegetarian options is rising globally because they speak to several current culinary trends:
• Whole-Grain Comfort: They heavily feature cornmeal (harina de maíz), a wholesome, naturally gluten-free grain.
• Rustic Simplicity: The ingredients are straightforward, relying on garden vegetables, cheese, and simple broths for flavor.
• Complete Meals: They are so rich in texture and nutrition that they easily stand alone as satisfying vegetarian dishes.
In this guide, we will learn how to make three iconic Paraguayan bowls, perfectly adapted for a vegetarian lifestyle:
🔥 • Recipe 1: Vori Vori (The Cheesy Corn Dumpling Soup)
🔥 • Recipe 2: Kiveve (The Creamy Squash and Cornmeal Stew)
🔥 • Recipe 3: Pira Caldo (The Vegetarian River Stew)
Let’s get the simmering started!
🟡 Recipe 1: Vori Vori – The Cheesy Corn Dumpling Soup
Vori Vori (sometimes Borí Borí) is a cherished national dish. It’s a thick, hearty soup featuring delicate, golf-ball sized dumplings made from cornmeal and cheese, simmered in a savory, aromatic broth. It’s the ultimate Paraguayan comfort food.
✨ About this Recipe: Dumpling Delight
While traditionally made with chicken or beef broth, we are making a vegetarian version that uses a rich vegetable stock enhanced with aromatic vegetables. The star remains the vori—the chewy, cheesy dumplings—which makes this soup unique and incredibly satisfying.
🛒 Ingredients & Measurements
This recipe yields about 6 servings:
For the Dumplings (Vori):
• 1 cup of fine yellow cornmeal (harina de maíz)
• 1 cup of crumbled white cheese (queso fresco, or a mix of white cheese and Parmesan)
• 1/2 teaspoon of salt
• 1/4 cup of warm water or vegetable broth (as needed)
For the Soup Base:
• 8 cups of good quality vegetable broth
• 1 tablespoon of vegetable oil
• 1 large yellow onion, finely chopped
• 1/2 red or green bell pepper, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground paprika
• 1/2 teaspoon of ground oregano
• 1/4 cup of chopped fresh parsley (for garnish and flavor)
• Salt and pepper to taste
📝 Step-by-Step Instructions
1.Prepare the Dumpling Dough: In a medium bowl, combine the cornmeal, crumbled cheese, and salt. Gradually add the warm water or broth, mixing until a firm, slightly sticky, but manageable dough forms.
2.Shape the Vori: Roll the dough into small, uniform balls, about 1/2 to 3/4 inch in diameter. Set aside on a plate.
3.Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper and sauté for about 8–10 minutes until very soft and translucent.
4.Add Seasoning: Stir in the minced garlic, paprika, and oregano. Cook for 1 minute until fragrant.
5.Simmer the Broth: Pour in the vegetable broth and bring the mixture to a rolling boil. Season with salt and pepper.
6.Cook the Vori: Once the broth is boiling, gently drop the cornmeal dumplings (vori) into the soup one by one. Do not stir immediately.
7.Finish Cooking: Reduce the heat to a simmer. Cook for 15 to 20 minutes. The dumplings will swell slightly and float to the surface when they are cooked through.
8.Serve: Ladle the soup generously into bowls, ensuring each serving gets plenty of broth and dumplings. Garnish heavily with fresh chopped parsley.
⚠️ Tips & Mistakes to Avoid
• Good Broth is Crucial: Since this recipe relies on the broth for most of its savory depth (especially without meat), use the best quality, well-seasoned vegetable broth you can find.
• Consistency of the Vori: The dumpling dough should be firm enough to roll without crumbling, but not overly wet. If it’s too dry, they will be hard; if too wet, they will dissolve. Adjust moisture with tiny additions of broth or cornmeal.
• Don't Overcrowd the Pot: If making a huge batch, it’s best to cook the vori in batches or use a very large pot so the dumplings have room to cook and the soup stays at a simmer.
• Gentle Stirring: After adding the vori, stir very gently initially to ensure they don't stick to the bottom, but avoid aggressive stirring that could break them apart.
❓ FAQ
Q1.Can I make the vori dough ahead of time?
Yes, you can prepare the vori balls and refrigerate them on a floured tray for up to 24 hours. Cook them directly from the fridge.
Q2.What kind of cheese should I use?
A slightly salty, firm, fresh cheese is traditional. Parmesan can be added for flavor depth, but you need a softer white cheese (like farmer’s cheese or queso fresco) for the proper texture.
Q3.Is Vori Vori naturally gluten-free?
Yes, as the vori dumplings are made solely from cornmeal and cheese, this soup is naturally gluten-free.
📝 Summary
Vori Vori is a deeply comforting, hearty corn and cheese dumpling soup that is perfect for a filling vegetarian meal, packed with flavor and satisfying texture.
🎃 Recipe 2: Kiveve – Creamy Squash and Cornmeal Stew
Kiveve is a beautiful, thick stew or porridge that centers around one of the Guaraní staples: zapallo (squash or pumpkin). It’s a creamy, slightly sweet, and savory dish that looks vibrant orange and tastes like pure autumn comfort.
✨ About this Recipe: Guaraní Gold
This recipe showcases the wonderful natural sweetness of squash blended with the earthiness of cornmeal and the richness of fresh cheese and milk. It blurs the line between a thick soup, a porridge, and a stew, offering a unique flavor profile that is both wholesome and delicious.
🛒 Ingredients & Measurements
This recipe yields about 6 servings:
• 4 cups of cooked and mashed squash or pumpkin (zapallo), such as butternut, kabocha, or similar orange squash
• 1/2 cup of fine yellow cornmeal (harina de maíz)
• 1 cup of milk (or cream/evaporated milk for a richer stew)
• 1/2 cup of crumbled white cheese (queso fresco or farmer’s cheese)
• 1/4 cup of vegetable oil or unsalted butter
• 1 small onion, finely chopped
• 1/2 teaspoon of salt (or to taste)
• 1/4 teaspoon of ground oregano (optional)
• Pinch of sugar (optional, if your squash isn't very sweet)
📝 Step-by-Step Instructions
1.Prepare the Squash: Roast, boil, or steam your chosen squash until very tender. Scoop out the flesh and mash it into a smooth purée. You need 4 cups of purée.
2.Sauté Aromatics: In a large pot or Dutch oven, heat the oil or butter over medium heat. Add the chopped onion and cook for 8–10 minutes until very soft and translucent.
3.Combine Base: Add the mashed squash purée to the pot. Stir in the salt, oregano (if using), and optional sugar. Cook, stirring, for 5 minutes to heat the squash through.
4.Create Corn Slurry: In a small bowl, whisk the cornmeal with the milk until a smooth slurry forms.
5.Thicken the Stew: Pour the cornmeal slurry into the squash mixture, stirring constantly. Bring the mixture to a low simmer.
6.Cook and Stir: Continue to cook over low heat, stirring frequently (it thickens quickly!), for about 10–15 minutes until the cornmeal is cooked and the Kiveve is very thick and holds its shape loosely.
7.Finish: Remove from the heat. Stir in the crumbled cheese until it begins to melt and disperse throughout the stew.
8.Serve: Serve warm in bowls. It’s often enjoyed with a spoon, or even spreadable like a very thick, savory porridge.
⚠️ Tips & Mistakes to Avoid
• Choosing the Right Squash: Use a firm, slightly sweet squash like butternut or pumpkin. Avoid watery varieties, as they can thin out the stew too much.
• Don't Rush the Cornmeal: Ensure the Kiveve simmers long enough (at least 10 minutes after adding the slurry) so the cornmeal is fully cooked. Undercooked cornmeal will taste raw and gritty.
• Watch the Bottom: This stew is very thick and heavy, so it will stick and burn easily. Use a heavy pot and stir the bottom frequently.
• Adjust Consistency: If the Kiveve becomes too thick, stir in a little more milk or water. If it’s too thin, let it simmer uncovered for a little longer.
❓ FAQ
Q1.Can Kiveve be made vegan?
Yes! Substitute the milk with a creamy plant milk (like coconut or cashew milk) and replace the cheese with a vegan cheese alternative or nutritional yeast for a savory flavor.
Q2.Is it savory or sweet?
It’s a unique balance—mostly savory due to the onion, salt, and cheese, but with a natural, subtle sweetness from the squash. It should not taste like a dessert.
Q3.How should I serve Kiveve?
It is traditionally served warm as a main dish or as a heavy side dish, eaten with a spoon.
📝 Summary
Kiveve is a beautiful and unique stew, celebrating the richness of squash and corn. It's a comforting, wholesome, and nutritious dish perfect for a vegetarian main course.
🌶️ Recipe 3: Pira Caldo – The Vegetarian River Stew
Pira Caldo literally means "Fish Broth" or "Fish Soup." It’s a classic, flavorful stew from the river regions of Paraguay. Our version focuses on replicating the unique, rich flavor profile and smooth texture without using any actual fish, making it a wonderful, hearty vegetarian bowl.
✨ About this Recipe: Flavor Without Fish
To achieve the smoky, savory depth characteristic of a river stew, we rely on heavy aromatics, paprika, a concentrated vegetable base, and a touch of mushroom or nori to provide the savory depth (umami) that mimics traditional slow-cooked flavors. It's a thick, highly seasoned soup.
🛒 Ingredients & Measurements
This recipe yields about 6 servings:
• 8 cups of vegetable broth (use a rich, dark variety if possible)
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks of celery, finely chopped
• 2 large tomatoes, diced
• 4 cloves of garlic, minced
• 1 tablespoon of smoked paprika (crucial for depth)
• 1 teaspoon of ground oregano
• 1/2 cup of heavy cream or evaporated milk (optional, for richness)
• 1/2 cup of cornmeal or mashed potato (for thickening)
• Salt, black pepper, and lime juice to taste
• Optional Umami Boost: 1 teaspoon of mushroom powder or a small piece of dried nori seaweed (removed before serving)
📝 Step-by-Step Instructions
1.Sauté the Base: In a large pot, heat the oil over medium heat. Add the onion, bell pepper, and celery. Sauté for about 10–12 minutes until very soft and beginning to caramelize.
2.Add Aromatics: Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
3.Add Tomatoes and Broth: Add the diced tomatoes and cook for 5 minutes until they break down slightly. Pour in the vegetable broth and the optional umami booster (mushroom powder/nori). Bring to a simmer.
4.Thicken the Soup: To make this a thick stew, you need a starch. In a small bowl, whisk the cornmeal with 1/2 cup of cold water until smooth, or mash up 1/2 cup of cooked potato. Slowly whisk the cornmeal slurry or mashed potato into the simmering soup base.
5.Simmer: Reduce the heat to low and simmer, uncovered, for 20 minutes to allow the flavors to meld and the soup to thicken. If using nori, remove it after 15 minutes.
6.Finish and Season: Remove the pot from the heat. Stir in the heavy cream or evaporated milk (if using) for a creamy finish. Taste and adjust seasoning with salt and pepper. Add a squeeze of fresh lime juice right before serving.
7.Serve: Ladle into bowls and garnish with fresh parsley or cilantro. Serve piping hot.
⚠️ Tips & Mistakes to Avoid
• Layer the Flavors: Don't rush the sautéing of the base vegetables. Cooking them slowly until very soft develops the deep, savory flavor needed to replace the complexity of a fish broth.
• Smoked Paprika is Mandatory: The use of smoked paprika is essential here. It mimics the deep, smoky, umami notes often found in long-simmered, traditional stews.
• Thicken Carefully: If using cornmeal, make sure you make a cold slurry first to prevent lumps. If using mashed potato, whisk it in thoroughly until completely dissolved. The goal is a thick, substantial stew.
• Balance with Acid: The final squeeze of lime juice is key. The acidity brightens the deep, smoky flavors and lifts the entire dish.
❓ FAQ
Q1.How can I make this soup smoky without meat?
The combination of sautéing the vegetables for a long time and using a generous amount of smoked paprika (not regular paprika) is the best way to achieve the required depth and smokiness.
Q2.What is the best thickener?
Mashed potato offers a creamier texture, while cornmeal offers a slightly more rustic graininess. Choose based on your preference for the final stew texture.
Q3.Can I add other vegetables?
Yes! Diced zucchini, chunks of potato, or slices of carrot are common additions and make the stew even heartier. Add them early in the simmering process.
📝 Summary
Pira Caldo is a savory, smoky stew that uses rich aromatics and ingenious seasoning to deliver a deep, satisfying flavor without any fish. It’s a bold and flavorful vegetarian main course.
🔥 Final Thoughts
What an incredible journey into the world of Paraguayan soups! You've discovered that "comfort food" in this South American nation means a bowl that is thick, hearty, and full of natural goodness. From the chewy, cheesy dumplings of Vori Vori to the subtle sweetness of Kiveve, and the savory depth of the vegetarian Pira Caldo, these recipes rely on simple, wholesome, and inexpensive ingredients to create profound flavor experiences.
These aren't just soups; they are complete vegetarian meals that tell the story of the resourceful Guaraní culture. They’re easy to make and perfect for batch cooking.
Why not tackle the simple, delicious Kiveve this week? It's a great introduction to the unique flavor profile. Then, challenge yourself with the dumpling-making process of Vori Vori. We'd love to hear how these soulful stews warm up your kitchen and your evenings! Happy simmering!
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