Recipe of Jamie Oliver Miss Szubaxo's Borscs- with my twist

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, miss szubaxo's borscs- with my twist. One of my favorites. This time, I will 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 foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Miss Szubaxo's Borscs- with my twist is something that I’ve loved my whole life.

To get started with this 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. Take 150 g colorful kidney beans (soaked in water a day before)
2. Take 3 teaspoon dried dill
3. Get 4 bay leave
4. Prepare 1 1/2 veggie soup cube
5. Make ready 150 g meat of your choice (if using)
6. Get 1 beetroot
7. Take Habdful of colorful whole peppercorns
8. Prepare 1/2 red bell pepper
9. Take 6 celeriac leaves
10. Make ready 2 tbsp ketchup
11. Make ready 2 tbsp oil
12. Take 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 is going to wrap it up with this exceptional 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. 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!