Slow-Cooker Borscht
Recipe GLPRc652345ca75181
A hearty Eastern European slow-cooker soup featuring tender beef brisket, roasted beets, and earthy root vegetables, finished with a tangy vinegar brightness and a dollop of sour cream. Rye berries add texture and substance to this deeply flavored, comforting beet-based stew.
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Ingredients
2 tablespoons canola oil
1 (1½-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 2½ tablespoons)
1 tablespoon caraway seeds
½ teaspoon crushed red pepper
1 tablespoon unsalted tomato paste
6 cups unsalted beef stock
2 pounds beets, 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
Heat the canola oil in a large skillet over medium-high heat. Season the beef brisket pieces with salt and pepper, then sear them for 3–4 minutes per side until browned. Transfer the browned beef to your slow cooker.
In the same skillet, sauté the chopped onions until softened, about 5 minutes. Add the garlic, caraway seeds, crushed red pepper, and thyme; cook for 1 minute more until fragrant.
Stir in the tomato paste and cook for another minute. Pour in the beef stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Pour the onion mixture into the slow cooker with the beef. Add the cubed beets, cubed parsnips, and rye berries. Stir to combine, then cover and cook on low for 7–8 hours until the beef is very tender (internal temperature should reach 145°F).
About 30 minutes before serving, add the thinly sliced red cabbage, red wine vinegar, kosher salt, and black pepper to the slow cooker. Stir well, cover, and continue cooking until the cabbage is tender.
Ladle the borscht into bowls and serve hot. Top each bowl with a dollop of reduced-fat sour cream and a pinch of fresh dill fronds.
