Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, miss szubaxo's borscs- with my twist. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Miss Szubaxo's Borscs- with my twist is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Miss Szubaxo's Borscs- with my twist is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook miss szubaxo's borscs- with my twist using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Miss Szubaxo's Borscs- with my twist:

1. Prepare 150 g colorful kidney beans (soaked in water a day before)
2. Make ready 3 teaspoon dried dill
3. Make ready 4 bay leave
4. Make ready 1 1/2 veggie soup cube
5. Make ready 150 g meat of your choice (if using)
6. Make ready 1 beetroot
7. Make ready Habdful of colorful whole peppercorns
8. Get 1/2 red bell pepper
9. Prepare 6 celeriac leaves
10. Make ready 2 tbsp ketchup
11. Take 2 tbsp oil
12. Make ready I used some of my previous soup (the tofu one) (just the liquid)

Steps to make Miss Szubaxo's Borscs- with my twist:

1. Put your basic soup or water to boil, add the shredded beetroot, the meat cut in small pieces, the dill, bay leaves, peppercorns, soaked beans (with water) and the soup square and let it boil.
2. In the meantime in a pan heat oil and fry the celeriac (cut in small pieces, add the red bell peppers (cut in small pieces), stir often. When the leaves are losing their volume, add the ketchup, stir often, finally add it all to the soup.

So that’s going to wrap this up with this special food miss szubaxo's borscs- with my twist recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!