 It is believed that finished adding "Paraguayan" (demonym that was used in colonial times to denote the area of the Jesuit-Guarani missions), to distinguish it from the soup (broth) prepared by the Europeans.To make a traditional sopa paraguaya, you would need ingredients such as onion, water, thick salt, pork fat, eggs, fresh cheese, corn flour, curd or fresh milk, and milk cream.Other varieties, such as "sopa paraguaya de estancia" use almost the same ingredients, only varying the quantities so as to vary the consistency and make the dish more or less greasy, according to taste.