Borscht is an Eastern European soup that typically features beets as a prominent ingredient, thus the resulting dish has a purple-red color. Our slow-cooker rendition is literally beefed up with brisket and showcases whole-grain rye berries, a source of fiber.

Ingredients

  • 2 tablespoons neutral oil, such as canola or avocado
  • 1 (1 1/2 pound) beef brisket, trimmed and cut in half
  • 2 cups chopped yellow onions (from 2 onions)
  • 2 tablespoons chopped fresh thyme
  • 8 garlic cloves, chopped (about 2 1/2 tablespoons)
  • 1 tablespoon caraway seeds
  • ½ teaspoon crushed red pepper
  • 1 tablespoon unsalted tomato paste
  • 6 cups unsalted beef stock
  • 2 pounds beet, peeled and cubed
  • 1 pound parsnips, peeled and cubed
  • 1 cup rye berries
  • 2 teaspoons kosher salt
  • 4 cups very thinly sliced red cabbage (from 1 [32-ounce] cabbage head)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon black pepper
  • ½ cup reduced-fat sour cream
  • ¼ cup fresh dill fronds

Directions

  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.