Hello, everyone! Today in Paulina Cuisine we are going to prepare a dish that is caressing the soul. If there is a meal that shouts “home”, “winter” and “I love you very much”, that is undoubtedly the Bori Bori.
Or well, maybe they also know him like spring spring. It doesn’t matter, here we are going to tell you about the two ways because the important thing is that, it is called what is called, it is one of the most spectacular soups that they will try in your life.
In this post we are not going to see the Bori Bori Recipe Step by step and super detailed, but we are going to chat of their history, their variants and all tips to become experts in this preparation.
About Bori Bori
For those who do not know him, this is a broth that is eaten warmfull of flavor, with some corn and cheese flour balls that are crazy.
It is a star dish of the Paraguayan foodbut here in Argentina we love and adopt in the daily menu, especially when it begins to refresh.
A little history: Where did Bori Bori come from?
He Bori bori paraguayo It is a dish with a lot of history, of those who went from grandmothers to grandchildren.
- His name comes from the Guaraní, “Vorí Mojí”which translates as “ball, ball.” And it is that precisely the protagonists of this soup are those balls made from cornmeal and Paraguay cheese (although here we use the cheeses that we have at hand and it is spectacular the same).
This dish was born as a peasant meal, of those that were done with what was at home to give energy to the family. Over time, sophisticated And today we find it both in a family house and in the most flirtatious restaurants in Asunción. And even news for one of the Better soups in the world.
The infallible typ so that the balls do not disarm
Here comes the great fear of everyone who faces for the first time to How to make Bori Bori: The “Bolita Moment.” Are they going to disassemble in the broth? Is it going to be a wing?
Quiet, calm. The secret is not one, there are three:
- The fair mass: You have to have Soft plasticine texturethat does not stick but either is dry. If you stick, add more cornmeal. If it is dry, a little warm broth helps.
- Size matters: Make them small, nail size of the big toe. Then they swell in the broth.
- The Grand Final: Throw them on the boiling broth soft. Without stirring, let them float alone.
Main characteristics of a 10 bori of 10
- A broth with substance: It can be from pollomeat or vegetable broth, But very tasty.
- Soft but firm balls: The key is the Corn and cheese flour mixture.
- The carne, one plus: Osobuco, chickenwhatever they want, add flavor and forcefulness.
- Aromatic: Laurel, Perejil O Cilantro In the end they lift the plate.
- Comforter: A good Bori Bori has to leave you happy and with a full belly.
Variations of Bori Bori for all tastes
- Bori Bori de Chicolo: The most popular version. With homemade chicken brothdams like leg and thigh, vegetables and voila.
- Bori Bori de flesh: Using Meat broth with bone cuts (Osobuco, Puchero). It is the power version for days of very cold.
- Bori Bori with semolina: An alternative if there is no cornmeal. The balls are ñoquis type. Same procedure, different texture.
- Bori Bori Vegetarian: Use well tasty vegetable broth. Add pumpkin or corn cubes. The balls are already vegetarian.
8 key tips for a perfect bori
- Cheese: If there is no Paraguay cheese, use Mar del Plata, kicks or mixture of mozzarella and reggianito. You can also do Bori Bori without cheese.
- The first broth: That is cooked over low heat, concentrating flavors.
- Do not knead more: Just join, it’s not a bread.
- Cornmeal: Paraguayan is the best, like the one used for Paraguayan soup. If polenta is used, adjust the amount of liquids.
- Mass rest: 15 minutes in refrigerator for better texture.
- Sofrito: Do not skip the passage of browning onion, belling and garlic.
- Serve hot: There is no Bori Bori Tibio.
- Final Touch: Parsley or chopped coriander just before serving.
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Bori Bori Paraguayo final recipe
Yield: 4 generous portions
Preparation: 30 minutes
Cooking: 1 hour and 30 minutes
Ingredients for Vori Vori’s recipe
For the broth:
- 1 kg of Osobuco or 4 chicken dams
- 2 liters of water or vegetable broth (see recipe)
- 1 large onion
- 1 red or green bell
- 2 garlic cloves
- 1 carrot
- 1 bay leaf
- Sunflower or corn oil, c/n
- Salt and pepper
For balls (Vori Vori):
- 200 g of cornmeal (Paraguayan flour)
- 150 g of grated semiduro cheese (Pategrás, Mar del Plata)
- 50g of grated cheese type reggianito (optional)
- Cooking broth (approx. ½ cup)
- Sal
Finally:
- Parsley or chopped fresh coriander
How to make Bori Bori step by step
- Chop the onion, bell and garlic. Grate or cut the carrot.
- I am not a grande, Brown meat. Reserve.
- In the same pot, make a Suffrito with vegetables.
- Put the meat again, Add water or broth, laurel, salt and pepper. Boil, lower the heat and cook covered 1 hour and a half.
- Meanwhile, Mix cornmeal, cheeses and a pinch of salt (eye that cheeses are already salty). Incorporate the cooking broth little by little, until a smooth dough is achieved. Form balls the size of a bite. Take the refrigerator and let stand while the broth continues.
- Once the broth is ready, crumble the meat if you want and re -incorporate.
- Upload the fire and throw the balls to the boiling broth soft. Not stir
- Cook 15-20 minutesuntil they float.
- Serve very hotwith parsley or chopped fresh coriander.
Source: www.paulinacocina.net
