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Old 01-02-19, 04:07 PM
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Originally Posted by Heathpack View Post

IMO this recipe is a showcase for paprika. I sometimes make it with regular sweet paprika. Sometimes with smoked paprika, which increases the interestingness of the soup. My current batch is made with half hot paprika, which is a mix of sweet and hot paprika. This gives it real bite and character. Simple dish but so tasty.

I get my paprikas here:
Thanks! That’s right up our alley. We buy almost all our spices at Penzeys, who have a retail store fairly close by and we always have sweet, sharp, and smoked paprika in the house.
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