Miss Szubaxo's Borscs- with my twist

Name: Miss Szubaxo's Borscs- with my twist
Cuisine: American
Ingredients: 150 g colorful kidney beans (soaked in water a day before); 3 teaspoon dried dill; 4 bay leave; 1 1/2 veggie soup cube; 150 g meat of your choice (if using); 1 beetroot; Habdful of colorful whole peppercorns; 1/2 red bell pepper; 6 celeriac leaves; 2 tbsp ketchup; 2 tbsp oil; I used some of my previous soup (the tofu one) (just the liquid)

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

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When i saw this amazing recipe on Miss Szubaxo's page, i got motivated immediately. Such a nice way to use beetroot! So great colors! So i made slight changesl-according to what i had at home. Check out Szubaxo's page for more delicious european recipes and for the original authentic Borscs! (Her country and mine are kind of neighbours)

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

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Ingredients

150 gcolorful kidney beans (soaked in water a day before)
3 teaspoondried dill
4bay leave
1 1/2veggie soup cube
150 gmeat of your choice (if using)
1beetroot
Habdful of colorful whole peppercorns
1/2red bell pepper
6celeriac leaves
2 tbspketchup
2 tbspoil
I used some of my previous soup (the tofu one) (just the liquid)

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Steps

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.
3

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Cooksnaps

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Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on June 05, 2020 15:15

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Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.