Description
A hearty Shanghai-style borscht recipe made with beef stew meat and onion sautéed in a roux and slow cooked in beef bone broth.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Place all other ingredients except the cabbage in the slow cooker. Stir well, cover, and cook on low for 8 hours.
- Add cabbage, switch slow cooker to high setting. Cook for an additional 30 minutes or until the cabbage is tender.
- Taste and add more salt or sugar if desired. Dish, garnish with basil and serve with your favorite bread.
Nutrition
- Serving Size: 1
- Calories: 513
- Sugar: 17.4g
- Sodium: 1053mg
- Fat: 21.2g
- Saturated Fat: 7.1g
- Carbohydrates: 39.3g
- Fiber: 6.8g
- Protein: 42.7g
- Cholesterol: 117mg