Home / Dinner / So’o Yosopy

So’o Yosopy

Name: So’o Yosopy
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: 1 1/2 lbs beef chuck or shank, cut into 1-inch chunks; 1 large onion, finely chopped; 2 tomatoes, chopped; 3 cloves garlic, minced; 6 cups beef broth or water; 1/2 cup cornmeal (harina de maíz; fine grind); 1/2 tsp ground cumin; 1/2 tsp sweet paprika; 1 tsp salt and 1/2 tsp black pepper; 2 tbsp vegetable oil; 4 oz queso paraguayo or queso fresco, cubed, for serving (substitute: feta)

A rustic Guaraní beef soup, thickened with cornmeal until silky and packed with tender shredded beef — the taste of the Paraguayan countryside.

⏱ 20 minPrep time

🔥 50 minCook time

🍽 6Servings

🏷 DinnerCategory

☆☆☆☆☆No ratings yet

So’o yosopy (so’o, meat; yosopy, boiled) is a humble country soup from Paraguay’s Guaraní tradition: beef simmered with onion, tomato, and garlic in a broth thickened with harina de maíz. It’s a thrifty, nourishing dish that makes a little meat feed a family, and it’s still loved today for its honest, deep flavor.

Meat, cornmeal, and the flavor of the countryside

The cornmeal turns the broth silky and rich, catching the sweetness of the tomato and onion while the beef shreds into tender ribbons. Ladled hot and finished with fresh cheese, it’s simple, warming, and deeply satisfying — proof that the best food doesn’t need a long ingredient list.

Paraguayan recipes →

Step by stepInstructions

Heat the oil in a large pot over medium-high heat and brown the beef in batches for 5 to 6 minutes, until deeply colored on all sides.
Add the onion and cook 4 minutes until soft, then add the garlic, tomatoes, cumin, and paprika and cook 3 minutes more.
Pour in the broth, season with salt and pepper, and simmer covered over low heat for 35 to 40 minutes until the meat is tender.
Whisk the cornmeal with 1/2 cup cold water until smooth, then stir it into the soup.
Simmer uncovered for 10 minutes, stirring, until the broth thickens and the cornmeal is cooked; taste and adjust the salt.
Serve hot in deep bowls, topped with cubes of fresh cheese.

💡 Chef tips & storage

Whisking the cornmeal into cold water first prevents lumps. So'o yosopy thickens as it sits — add a splash of broth when reheating. It keeps 3 days refrigerated.

Recipe details

Prep20 min

Cook50 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

So’o Yosopy

Meat, cornmeal, and the flavor of the countryside

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Log In

Get free recipes every week

So’o Yosopy

Meat, cornmeal, and the flavor of the countryside

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Join the conversation

Keep browsingYou might also like

Locrio de Pollo

Fijian Mud Crab Curry

Baked Kibbeh

Log In