the appetizer:

The New Book of Soups by The Culinary Institute of America, includes recipes like Chicken Broth; Paraguayan Dumpling Soup (Bori-Bori); Minguichi (Michoacàn Chile and Cheese Soup); and Soto Ayam (Indonesian Chicken, Noodle, and Potato Soup).



Paraguayan Dumpling Soup

Makes 8 servings

Paraguayan Dumpling Soup


Bori-Bori is a hearty soup from Paraguay made with meat, vegetables, and cornmeal-cheese dumplings. Just a few threads of the optional saffron will give the soup a rich golden color.

Parmesan Dumplings

  • 1/3 cup white or yellow cornmeal
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Pinch of freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tbsp minced scallions, white portion only
  • 1 tbsp canola oil
  • 2 tbsp canola oil or bacon fat
  • 1 lb boneless beef shank
  • Salt as needed
  • Freshly ground black pepper as needed
  • 8 cups Chicken Broth, plus as needed
  • 1-1/2 cups minced onion
  • 3/4 cup small-dice carrot
  • 3/4 cup small-dice celery
  • 2 tsp minced garlic
  • 1 bay leaf
  • 1 whole clove
  • 2 or 3 crushed saffron threads (optional)
  • 3 tbsp chopped flat-leaf parsley
  • 1/4 cup grated Parmesan cheese

1. Make the dumplings: Combine the cornmeal, Parmesan, flour, baking powder, salt, pepper, egg, scallions, and oil in a mixing bowl. Cover the batter and let it rest at least 45 minutes and up to 3 hours before shaping and cooking the dumplings (see step 6).

1. Heat 1 tablespoon of the oil in a soup pot over medium-high heat. Season the beef shank with salt and pepper and add it to the hot oil. Sear the beef on all sides, turning as necessary, until browned, 7 to 8 minutes.

3. Add the chicken broth and simmer over low heat until the beef is tender, 45 to 50 minutes. Remove the beef to a plate and let cool. Strain the broth through a fine sieve and reserve.

4. Return the soup pot to medium-high heat. Add the remaining oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic and sauté, stirring frequently, until the onion is tender and translucent, 8 to 10 minutes.

5. Add the strained broth to the soup pot along with additional chicken broth, if needed, to make 8 cups. Bring the broth to a simmer and add the bay leaf, clove, and saffron threads, if using. Simmer until the vegetables are tender and the broth is flavorful, 30 minutes. Remove the bay leaf and clove and discard.

6. Trim the cooled beef and cut it into medium dice. Return the beef to the soup. To form the dumplings, pinch off small pieces of dough (about 1 teaspoon) and roll them into balls. Add the dumplings to the soup and simmer until the dumplings are cooked through, 20 to 25 minutes. Stir in the parsley, and season to taste with salt and pepper. Serve immediately in warmed soup bowls sprinkled with Parmesan cheese.

  • from:
    The New Book of Soups
  • by The Culinary Institute of America
  • Lebhar-Friedman 2009
  • $35.00; hardcover; 256 pages
  • ISBN-10: 0867308605
  • ISBN: 978-0-86730-860-0
  • Recipe reprinted by permission.

Buy The New Book of Soups


The New Book of Soups


This page created February 2010

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