Pira caldo

As its name indicates, this is a fish soup, because the Guarani word "Pira" means "fish". It is part of traditional cuisine and Paraguayan, as other samples of it, has high caloric value. This reflects the fact that any popular Paraguayan gastronomy, which solidifies as a small family industry after the War of Paraguay against Triple Alliance (Argentina, Brazil and Uruguay, 1864 and 1870), is very blunt in caloric content because of the situation in the country after the genocide which meant that great war made food scarce, whose reason for all the dishes authentically Paraguayans have high protein content in response to the fact that daily meals were limited.

Origin of name

Margarita Miro Ibars, an outstanding scholar of the Paraguayan culinary anthropology says, "… All groups Guarani were major consumers of fish and fish meal prepared to save it. The fish was the basic food protein and the complementary chickens similar to those of Spain and abundant game animals… "

Then, the origin of the name derives from the fact described and the transculturation which operates in Paraguay and throughout the Americas Colonial with a European presence on the continent. One way to fish consumption is in the form of soup.

Ingredients

For the pira caldo or fish soup traditional fish are used mainly for smaller river as the "mandi'í" and "tare'y", the family of the "catfish" and "armed". Other ingredients are used as fat, onion, tomatoes, green or red pepper ,parsley pepper, spicy and salt.

Preparation

The pira caldo or fish soup as most popular and long, deep into the palate of Paraguayan Paraguayans and prepares fried in a little fat (which may be pig or cow) onions, tomatoes, and parsley. Once this list sauce is poured on it a reasonable amount of boiled water and catfish and Armed with salt to taste. When the fish is cooked and thickened the soup, he adds finely chopped chili pepper.

As the pira caldo or fish soup is a dish widespread, there are a number of variations thereof. One of them, which also constitutes a source rich in protein, is prepared through a small mill to fish, previously boiled, which makes the bones were fully take advantage of it and also avoids the problem of controlling children and girls to prevent them from choking with thorns.

Interesting Information

Since its opening over 55 years ago, one of the holdouts indoors in most gourmet taste of and Asuncenos (inhabitants of Asuncion, capital of the Republic of Paraguay), "Lido Bar" (located in what is considered the most central of the corners of the city, Palma and Chile, compared with the Oratorio Our Lady of the Assumption and National Pantheon of Heroes) prepares the most anthology "fish soup." In fact, some people think that just gets the real title of "Asunceno" when it tested the "pira caldo" Lido.

References

* "Tembi'u Paraguay" Josefina Velilla Aquinas
* "Karu Reka - Paraguayan culinary anthropology," Margarita Miro Ibars
* EVP - Wikipedia
* [http://www.evp.edu.py/index.php?title=Portada Enciclopedia Virtual Paraguaya - Portal]

External links

* [http://popular.com.py/?q=ande-karur-con-pira-caldo Diario Popular]