Russian Beef and Cabbage Soup

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Serves 6 to 8

Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: In Russia, beef and cabbage soup is classic comfort food; the crisp, tangy cabbage is a perfect partner for chunks of tender beef. For our version of this tasty soup, we started with the cabbage. In search of a way to avoid prepping fresh cabbage, we tried substituting sauerkraut. Not only was the sauerkraut an easy addition, but tasters loved the tangy flavor it contributed. For the beef, we chose prep-free sirloin steak tips for convenience. We thought that dumplings would make a nice addition, but we weren’t willing to make them from scratch. We found that bite-size store-bought gnocchi, though not traditional, worked perfectly and were happily prep-free. Stirred in during the final 30 minutes of cooking time, the gnocchi cooked until just tender. Vacuum-packed gnocchi can be found in the pasta aisle; do not substitute refrigerated or frozen gnocchi, which will turn gummy in the soup. Be sure to rinse the sauerkraut well; otherwise it will make the soup too sour. See the sidebar that follows the recipe.

2	cups chopped onions
2	tablespoons minced garlic
2	tablespoons tomato paste
1	tablespoon vegetable oil
½	teaspoon dried thyme
8	cups beef broth
2	cups sauerkraut, rinsed
1½	pounds sirloin steak tips, trimmed
	Salt and pepper
1	pound vacuum-packed gnocchi
2	tablespoons minced fresh dill
	Sour cream

1. Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth and 1 cup sauerkraut. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces. Using large spoon, skim excess fat from surface of soup.

3. Stir in gnocchi, cover, and cook on high until tender, about 30 minutes. Stir in shredded beef and remaining 1 cup sauerkraut and let sit until heated through, about 5 minutes. Stir in dill and season with salt and pepper to taste. Serve with sour cream.