With slow cooked beef stew meat and onion sautéed in a roux, the borscht brings a wonderful smell to your house during cooking. Serve it with your favorite bread or just enjoy it alone. This Shanghai version of beef borscht soup for sure satisfies your craving for a warm comfort meal on a chilly day.
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- 2 Tablespoons canola 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 Teaspoons minced garlic (about four medium garlic cloves)
- 2 Cups beef broth
- 6 Ounces tomato paste
- 14.5 Ounces can diced tomatoes
- 1 bay leaf
- 1 Teaspoon sea salt
- 2 Tablespoons brown sugar
- 1/2 Teaspoon ground black pepper
- 3 Cups green cabbage, thinly sliced
- Chopped fresh basil, for garnish
Make a roux by melting butter with canola 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 back to medium. Stir until the onion is well coated and fragrant; transfer the mixture to the slow cooker.
Place all other ingredient 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.