Eastern European·non-vegetarian·easy

Slow Cooker Shanghai-Style Beef Borscht

Name: Slow Cooker Shanghai-Style Beef Borscht
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 2.0 tablespoons canola oil; 2.0 tablespoons butter; 0.25 cup all purpose flour; 1.0 medium onion; 1.0 pound beef stew meat; 2.0 stalks celery; 1.0 cup carrots; 1.0 large russet potato; 4.0 teaspoons garlic; 2.0 cups beef broth; 6.0 oz tomato paste; 14.5 oz canned tomatoes; 1.0 bay leaf; 1.0 teaspoon sea salt; 2.0 tablespoons brown sugar; 0.5 teaspoon ground pepper; 3.0 cups cabbage; 4.0 servings basil

This deeply savory Slow Cooker Shanghai-Style Beef Borscht delivers a rich, umami-packed broth with tender chunks of beef and a velvety texture from slow-simmered vegetables. The dish balances the earthy sweetness of carrots and celery with the bright tang of tomatoes and a subtle warmth from spices, all rounded out by a final swirl of sour cream and fresh dill. Worth making for its ability to fill the kitchen with comforting aromas and leave behind a bowl that tastes even better the next day, this hearty soup is a masterclass in cozy, crowd-pleasing flavor.

500 min(prep 20 + cook 480)

4 servings

420 kcal

Ingredients

canola oil2.0 tablespoons
butter2.0 tablespoons
all purpose flour0.25 cup
onion1.0 medium
beef stew meat1.0 pound
celery2.0 stalks
carrots1.0 cup
russet potato1.0 large
garlic4.0 teaspoons
beef broth2.0 cups
tomato paste6.0 oz
canned tomatoes14.5 oz
bay leaf1.0
sea salt1.0 teaspoon
brown sugar2.0 tablespoons
ground pepper0.5 teaspoon
cabbage3.0 cups
basil4.0 servings

Nutrition

420 kcalper serving

Protein35g37%

Carbs30g32%

Fat20g21%

Fiber5g5%

Sugar4g4%

Directions

1
Heat canola oil and butter in a large skillet over medium-high heat.
2
Dredge beef stew meat in flour, shaking off excess, then brown in batches until deeply seared on all sides, about 4 minutes per batch.
3
Transfer browned beef to a slow cooker. Add diced onion, sliced celery, diced carrots, and diced potato to the skillet; cook for 3 minutes until softened.
4
Add minced garlic and cook for 30 seconds until fragrant.
5
Pour beef broth into the skillet, scraping up any browned bits, then stir in tomato paste, canned tomatoes (crushed by hand), bay leaf, salt, brown sugar, and pepper.
6
Bring the mixture to a simmer, then pour over the beef in the slow cooker.
7
Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender.
8
In the last 30 minutes of cooking, stir in shredded cabbage and let it wilt. Remove bay leaf before serving. Garnish with fresh basil.

#Shanghai-style borscht recipe #main course #dinner #Eastern European beef stew #eastern european #hearty beef and vegetable soup #Russian borscht with beef #beef stew recipes #soup #lunch #comfort food beef borscht #slow-cooked Eastern European dishes #main dish #easy borscht recipes #slow cooker beef borscht #vegetable beef soup

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!