Our slow-cooker rendition is literally beefed up with brisket and showcases whole-grain rye berries, a source of fiber.
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 caraway seeds and crushed red pepper; cook 30 seconds.
Add the onion mixture to 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.
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.
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.
Meanwhile, complete Step 3.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
