Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, miss szubaxo's borscs- with my twist. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Miss Szubaxo's Borscs- with my twist is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are 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 particular recipe, we must first prepare a few ingredients. You can have miss szubaxo's borscs- with my twist using 12 ingredients and 3 steps. Here is how you cook that.

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

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

Instructions 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 is going to wrap this up with this special food miss szubaxo's borscs- with my twist recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in 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!