Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, miss szubaxo's borscs- with my twist. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Miss Szubaxo's Borscs- with my twist is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Miss Szubaxo's Borscs- with my twist is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have miss szubaxo's borscs- with my twist using 12 ingredients and 3 steps. Here is how you cook 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. Take 3 teaspoon dried dill
3. Make ready 4 bay leave
4. Get 1 1/2 veggie soup cube
5. Make ready 150 g meat of your choice (if using)
6. Make ready 1 beetroot
7. Get Habdful of colorful whole peppercorns
8. Prepare 1/2 red bell pepper
9. Make ready 6 celeriac leaves
10. Prepare 2 tbsp ketchup
11. Make ready 2 tbsp oil
12. Make ready 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 it up for this special food miss szubaxo's borscs- with my twist recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!