Slow cooker beet borscht with tzatziki
2 pound(s), roots and greens removed, peeled and quartered
Fat free reduced sodium vegetable broth
1 cup(s), chopped, yellow
2½ cup(s), peeled and chopped
Plain fat free yogurt
⅔ cup(s), (do not use Greek yogurt)
Fat free sour cream
1 Tbsp, fresh, minced
Fresh lemon juice
- Mix the beets, broth, horseradish, onion, and salt in a 5- to 6-quart slow cooker. Cover and cook overnight for 8 hours. The mixture can remain on the keep-warm setting for up to 3 hours.
- Use an immersion blender to puree the soup right in the slow cooker (or puree it in batches using a use a countertop blender). Either set the covered insert into the refrigerator or pour the soup into a container, seal, and refrigerate. Chill for at least 8 hours or up to 3 days.
- Mix the cucumber, yogurt, sour cream, dill, garlic, lemon juice, and pepper in a medium bowl until uniform. To serve, divide the soup among six soup bowls and top each with on sixth of the cucumber mixture.
- Serving size: 1 cup soup and 1/2 cup tzatziki.