This recipe has long been a touchstone for me in the soup-as-meal category, especially in cold weather. As much as I enjoy experimenting, I often circle back to this updated version of the Ashkenazi Jewish classic. I add a good hit of paprika like my Hungarian grandmother, but use fresh lemon juice instead of vinegar. I also replace the usual raisins with dried currants, for a less pushy sweet note. A dollop of cool sour cream melting into the hot soup is optional, but raises the delicious level significantly.

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