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2 Comments

  1. I made this today and it was amazing. I have to admit, I needed to pivot as I didn’t have sweet paprika or tomato paste. So, I used rosy harissa powder instead of the paprika, and harissa paste instead of tomato paste. For the acid, I used preserved lemon paste. So, it was a Moroccan-ish Borscht in the end. But every other aspect of the recipe I followed to the tee. Thank you!






    1. What an interesting twist! There’s nothing like restriction to get the creative juices flowing. Thank you for sharing your changes and for the lovely review x