Go Back
–+ servings
This Shanghai-style beef borscht recipe is made with a base of tomatoes, beef, and bone broth. Slow cooked for 8 hours to maximize the deep, savory flavor.
0 from 0 votes
Print

Beef Borscht Shanghai-Style

This Shanghai-style beef borscht recipe is made with a base of tomatoes, beef, and bone broth. Slow cooked for 8 hours to maximize the deep, savory flavor. 

Course Main Course
Cuisine Asian Fusion
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 4
Author Sharon Chen

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 Kettle & Fire Beef Bone Broth (1 carton)
  • 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

  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.