Slow Cooker Borscht Recipe (Shanghai-Style)
By: Sharon Chen
Published: Sunday, October 14, 2018 - 10:08pm

Ingredients




2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
1 medium onion, sliced
1 pound beef stew meat
2 stalks celery, chopped
1 cup carrots, chopped
1 large russet potato, diced
4 cloves garlic, minced
2 cups beef bone broth
1 (6-oz) can tomato paste
1 (14.5-oz) can diced tomatoes
1 bay leaf
1 teaspoon salt
2 tablespoons brown sugar
1/2 teaspoon ground black pepper
3 cups green cabbage, thinly sliced
chopped fresh basil for garnish

Preparation

1 Make a roux by melting butter with olive oil over medium heat in a skillet. Once the butter is completely melted, decrease the heat to low, add flour; stir constantly until the mixture is blended and smooth. 2 Add onion into the roux; increase the heat to medium-high heat. Stir until the onion is well-coated and fragrant; transfer the mixture to the slow cooker. 3 Place all other ingredients except the cabbage in the slow cooker. Stir well, cover, and cook on low for 8 hours. 4 Add cabbage, switch slow cooker to high setting. Cook for an additional 30 minutes or until the cabbage is tender. 5 Taste and add more salt or sugar if desired. Dish, garnish with basil and serve with your favorite bread.

About

A healthy Shanghai-style borscht recipe made with tomatoes, beef stew meat, and onion sauteed in a roux and slow cooked in beef bone broth. This beef borscht is the perfect comfort food on a chilly day.