Easy Strawberry Jam
Easy strawberry jam is a simple, homemade preserve made by cooking fresh strawberries with sugar until thick and sweet. Perfect for spreading on toast, muffins, or adding to desserts.
Read MoreSlow Cooker Borscht
Drescription
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
- 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.
- 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.
- 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.
