Slow Cooker Shanghai-Style Beef Borscht Soup

January 12, 2016

Beef stew meat slow cooked with roux sautéed onion, carrots, potatoes and cabbage in a tomato base, this Shanghai-style beef borscht soup makes a delicious comfort meal on a chilly day.

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 4 medium garlic cloves)
2 cups beef broth
1 (6-oz) tomato paste
1 (14.5-oz) 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...
See the full directions on my site

Nutritions

Calories
300

Sodium
1336mg
55% DV

Fat
14g
21% DV

Protein
7g
15% DV

Carbs
33g
11% DV

Fiber
6g
27% DV