Slow-Cooker Borscht

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.

Tips

Multicooker Directions: In Step 1, place the browned brisket pieces in the inner pot of a 6-quart multicooker. Continue with Step 1, adding the cooked onion mixture to the pot; stir in the beets, parsnips, rye berries, salt, and remaining 4 cups stock. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the brisket is very tender, about 8 hours. Turn off the cooker. In Step 2, remove the brisket pieces; set aside. Add the cabbage and vinegar to the pot. With the lid off, press SAUTÉ [Normal]; cook, uncovered, just until the cabbage is wilted, stirring occasionally. Meanwhile, complete Step 3.