Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, miss szubaxo's borscs- with my twist. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Miss Szubaxo's Borscs- with my twist is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Miss Szubaxo's Borscs- with my twist is something which I have loved my whole life. They are fine and they look wonderful.

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 that.

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

1. Get 150 g colorful kidney beans (soaked in water a day before)
2. Take 3 teaspoon dried dill
3. Make ready 4 bay leave
4. Prepare 1 1/2 veggie soup cube
5. Prepare 150 g meat of your choice (if using)
6. Make ready 1 beetroot
7. Take Habdful of colorful whole peppercorns
8. Prepare 1/2 red bell pepper
9. Get 6 celeriac leaves
10. Make ready 2 tbsp ketchup
11. Make ready 2 tbsp oil
12. Prepare 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 for this exceptional food miss szubaxo's borscs- with my twist recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at 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!