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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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.