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Borí-Borí: Intriguing Paraguayan soup - Printable Version

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Borí-Borí: Intriguing Paraguayan soup - labradors - 12-04-2010

Okay. Here's the other soup I discovered while searching for information about the Tomaticán.

Italians may have their meatballs and Jewish people may have their matzoh balls, but the Paraguayans, through their Guaraní ancestors, have Borí-Borí: small balls of cheese and corn meal that take their Guaraní name, instead of what they would be called in Spanish (bolitas). These may be served with tomato sauce, but are usually put into some kind of soup. Here are a few photos I found on the Internet:

[Image: boribori1.jpg]
[Image: boribori2.jpg] [Image: boribori3.jpg]
[Image: boribori4.jpg]

As with many traditional recipes, there are many variations, as you may be able to see in the photos. Here are what appear to be the two most common recipes: the basic Borí-Borí Soup and Borí-Borí Blanco. Another one that's common is Borí-Borí con Puchero de Gallina (Borí-Borí with Hen Stew), but that's just a version of the first one with a whole hen or a hen cut into parts.

Borí-Borí Soup

For the soup:
  • 2 Tbsp. Vegetable oil
  • 2 Cloves Garlic, minced
  • 2 Onions, diced
  • 1 Green bell pepper, diced
  • 2 Carrots, diced
  • 2 Tsp. Parsley, chopped
  • 2 Green onions, chopped
  • 2 Tsp. Oregano
  • Salt, to taste
  • 1 Chicken, boned, skinned, and cut into small, bite-sized pieces
  • Chicken stock or water, to cover meat and vegetables
For the borí-borí:
  • 1 Pound Fine corn meal or polenta
  • 7 Ounces Queso fresco at room temperature (Other recipes say Queso Paraguay, but all the pictures show a smooth and creamy cheese like Mozzarella or quesillo rather than the farmer's cheese / cottage cheese that the Mexicans would call queso fresco.)
  • 1 3/4 Ounces Grated Parmesan cheese
  • Salt, to taste
  • Warm chicken stock or water, to form dough
  1. Heat a Dutch oven then add and heat oil.
  2. Add Onions, peppers, carrots and chicken.
  3. Stir mixture around to cook completely.
  4. Stir in the green onions, garlic, oregano and parsley.
  5. Add enough chicken stock or water to cover everything.
  6. Bring to a boil, reduce heat and simmer for 40 minutes.
  7. In a bowl, mix together all the ingredients of the bori-bori and mix, by hand, until it forms a smooth dough.
  8. Form the dough into small balls about the size of grapes. They may be made larger, but shouldn't be more than one inch.
  9. Add the borí-borí to the pot.
  10. Simmer for 10 minutes – longer for larger borí-borí.
  11. Serve.

Borí-Borí Blanco
  • 2 Tbsp. Vegetable oil
  • 1 Clove garlic, minced
  • 1 Onion, diced
  • 1 Bell pepper, diced
  • 1 Tomato, peeled, seeded and diced
  • Salt, to taste
  • 1 Quart Chicken stock
  • 2 Cups Heavy cream, scalded
  • 4 Tbsp. Rice
  • 16 Borí-borí (same as other recipe)
  • 5 Ounces Grated Parmesan cheese
  • 1 Tbsp. Chopped fresh oregano
  • 2 Tbsp. Fresh basil, chopped
  1. Heat a Dutch oven then add and heat oil.
  2. Add garlic, onions, peppers and tomatoes and salt.
  3. Cook, covered, for 10 minutes.
  4. Add stock, cream and rice.
  5. Cook for 20 minutes over medium heat.
  6. Add the bori-bori.
  7. Cook for 10 minutes.
  8. Add the cheese, oregano and basil, stir and serve.
  1. Meat of your choice may be added. Cook as necessary before adding.
  2. Evaporated milk may be used in place of heavy cream.
  3. Chunks of pumpkin or squash may be added.

The first of these is the one I'll be trying while I wait to see if Francis Mallmann posts his own recipe for the Tomaticán. Am placing it on the schedule for NEXT Saturday, since there are other things I need to finish up and other things to do, as well.

Re: Borí-Borí: Intriguing Paraguayan soup - luvnit - 12-04-2010

I would sure love to try both of these soups right now!

Re: Borí-Borí: Intriguing Paraguayan soup - cjs - 12-04-2010

At first they looked like a cheese dumpling, then more of a gnocchi, then a gem all of their own. Copied. How interesting.

Re: Borí-Borí: Intriguing Paraguayan soup - Gourmet_Mom - 12-04-2010

Sounds really yummy, Labs. Copied and saved.

Re: Borí-Borí: Intriguing Paraguayan soup - Mare749 - 12-04-2010

Looks like comfort food to me. They all look delicious.

Re: Borí-Borí: Intriguing Paraguayan soup - labradors - 12-04-2010

Jean, they ARE, essentially, "cheese dumplings" with cornmeal and chicken stock holding everything together. The particular combination does, however, seem to be unique to Paraguay (except when Argentines, Chileans, et al decide to cook Paraguayan cuisine). This and the Tomaticán sound AND look scrumptious and I shall post reviews when the time comes.

BTW one of the other recipes I encountered for the Borí-Borí was from a CIA soup cookbook, but it called for added AP flour and baking powder in the borí-borí and had other differences that were not reflected in the recipes FROM Paraguay nor in the "I remember my grandmother's Borí-Borí" reminiscences on other sites, so I left the CIA recipe out of the discussion.

Re: Borí-Borí: Intriguing Paraguayan soup - Harborwitch - 12-04-2010

Sounds like another winner. Thank you. We're thinking to tomatoes and eggs tomorrow am. This is intriguing and may make it onto the menu soon. Thanks again!

Re: Borí-Borí: Intriguing Paraguayan soup - labradors - 12-15-2010

Wow! Loved this. Definitely a keeper.

[Image: borbor.png]

Just one note/adjustment: this makes a LOT of the dumplings. Depending upon how "brothy" you like your soup, I would suggest making only half to three quarters of the dumplings (but all of the soup). For now, I have fished out about half of the dumplings to freeze for the next batch.

Great stuff, though. I'm still saying, "Wow!"

Re: Borí-Borí: Intriguing Paraguayan soup - Gourmet_Mom - 12-15-2010

And suddenly I find myself drooling.

Re: Borí-Borí: Intriguing Paraguayan soup - cjs - 12-16-2010

Me too - everything is copied.