The soup is very high in calorie content and in protein. This has its origins in the circumstances after the Paraguayan War (1864 to 1870). The war made food scarce, so daily meals were limited and had to be calorie and nutrient dense.
Margarita Miro Ibars, a scholar of Paraguayan culinary anthropology, says "… all Guarani groups were major consumers of fish and prepared a fish meal. Fish was the basic food protein, along with game hens similar to those of Spain and abundant game animals… "
Ingredientsedit
Traditionally the fish used for pira caldo are mainly smaller river fish such as the mandi'y and tare'y, from the armored catfish family. Other ingredients include fat, onion, tomatoes, green or red bell peppers, parsley, pepper, spices, and salt.
Preparationedit
The pira caldo as most popularly prepared begins with frying the vegetables in a little beef or pork fat. Then boiled water and the fish are added with salt and spices. When the fish is cooked and the soup is thick, some chopped chili pepper is added.
As pira caldo is a widespread dish, there are a number of variations. One of them which constitutes a rich source of protein is prepared by running the cooked fish through a small mill. This method of preparation avoids the problem of small children choking on the bones.
Referencesedit
Aquinas, Josefina Velilla. Tembi'u Paraguay.
Ibars, Margarita Miro. Karu Reka - Paraguayan Culinary Anthropology.
January 01, 1970
pira, caldo, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, february, 2013, learn, when, re. This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help improve this article by introducing more precise citations February 2013 Learn how and when to remove this template message Pira caldo is a fish soup that is part of the traditional cuisine of Paraguay The Guarani word Pira means fish Pira caldoTypeFish soupPlace of originParaguayMain ingredientsRiver fish mandi y tare y fat onions tomatoes green or red bell peppers Contents 1 History 2 Ingredients 3 Preparation 4 ReferencesHistory editThe soup is very high in calorie content and in protein This has its origins in the circumstances after the Paraguayan War 1864 to 1870 The war made food scarce so daily meals were limited and had to be calorie and nutrient dense Margarita Miro Ibars a scholar of Paraguayan culinary anthropology says all Guarani groups were major consumers of fish and prepared a fish meal Fish was the basic food protein along with game hens similar to those of Spain and abundant game animals Ingredients editTraditionally the fish used for pira caldo are mainly smaller river fish such as the mandi y and tare y from the armored catfish family Other ingredients include fat onion tomatoes green or red bell peppers parsley pepper spices and salt Preparation editThe pira caldo as most popularly prepared begins with frying the vegetables in a little beef or pork fat Then boiled water and the fish are added with salt and spices When the fish is cooked and the soup is thick some chopped chili pepper is added As pira caldo is a widespread dish there are a number of variations One of them which constitutes a rich source of protein is prepared by running the cooked fish through a small mill This method of preparation avoids the problem of small children choking on the bones References editAquinas Josefina Velilla Tembi u Paraguay Ibars Margarita Miro Karu Reka Paraguayan Culinary Anthropology Retrieved from https en wikipedia org w index php title Pira caldo amp oldid 1212200129, wikipedia, wiki, book, books, library,
