Easiest Way to Make Delicious Miss Szubaxo's Borscs- with my twist

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, miss szubaxo's borscs- with my twist. It is one of my favorites food recipes. For mine, I will 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 current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Miss Szubaxo's Borscs- with my twist is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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 colorful kidney beans (soaked in water a day before)
2. Make ready dried dill
3. Prepare bay leave
4. Get veggie soup cube
5. Get meat of your choice (if using)
6. Take beetroot
7. Prepare Habdful of colorful whole peppercorns
8. Prepare red bell pepper
9. Take celeriac leaves
10. Make ready ketchup
11. Get oil
12. Prepare 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’s going to wrap this up with this exceptional food miss szubaxo's borscs- with my twist recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!