Slow-Cooker Borscht

Ingredients

• 2 tbsp canola oil
• 1 (1 1/2 pound) beef brisket, trimmed and cut in half
• 2 cup chopped yellow onions (from 2 onions)
• 2 tbsp chopped fresh thyme
• 8 garlic cloves, chopped (about 2 1/2 tablespoons)
• 1 tbsp caraway seeds
• 1/2 tsp crushed red pepper
• 1 tbsp unsalted tomato paste
• 6 cup unsalted beef stock
• 2 lb beet, peeled and cubed
• 1 lb parsnips, peeled and cubed
• 1 cup rye berries
• 2 tsp kosher salt
• 4 cup very thinly sliced red cabbage (from 1 [32-ounce] cabbage head)
• 2 tbsp red wine vinegar
• 1 tsp black pepper
• 1/2 cup reduced-fat sour cream
• 1/4 cup fresh dill fronds

Instructions

1. Heat the oil in a large skillet over medium-high. Add the brisket pieces, and cook, turning to brown on all sides, about 8 minutes. Place the brisket pieces in a 4- to 6-quart slow cooker. Add the onions, thyme, and garlic to the skillet, and cook, stirring often and scraping to loosen the browned bits from the bottom of the skillet, about 4 minutes. Add the caraway seeds and crushed red pepper; cook 30 seconds. Add the tomato paste and 2 cups of the stock to the skillet; stir to combine, and bring to a boil. Add the onion mixture to the slow cooker. Stir the beets, parsnips, rye berries, salt, and remaining 4 cups stock into the slow cooker. Cover and cook on LOW until the brisket is tender, 7 hours and 30 minutes.
2. Remove the brisket pieces, and set aside. Add the cabbage and red wine vinegar to the slow cooker; increase the heat to HIGH, and cook, uncovered, just until the cabbage is wilted, about 15 to 20 minutes.
3. Meanwhile, shred the brisket using 2 forks. Add the shredded brisket and black pepper to the slow cooker, and stir to combine. Ladle the soup into bowls. Top evenly with the sour cream and dill.