|Place of origin||Paraguay|
|Main ingredients||Meat, spices, vegetables|
Soyo is a thick soup of meat crushed in a mortar, seasoned with several spices and vegetables.
The word “soyo” is short for “so’o josopy”, Guaraní words for “meat” (so’o) and “crushed” (josopyré). When the meat is not crushed and instead it is boiled in the soup chopped in little pieces, it called “so’o josopy ita’y”, which means curdle soup.
- “Tembi’u Paraguay” de Josefina Velilla de Aquino
- “Karú rekó – Antropología culinaria paraguaya”, de Margarita Miró Ibars