Slow cooker beet borscht with tzatziki

SmartPoints® value per serving
Total Time
16 hr 15 min
15 min
8 hr
Borscht is a traditional eastern European soup made from beets and served both hot and cold. Our version is very simple and yields a richly flavored hearty vegetarian soup that stands up well against any meaty soup. A hit of horseradish that give the soup a nice kick of spice that plays well agains the cooling tzatziki sauce with crispy cucumbers and tangy dill. Though many shy away from beets, this soup will make them think again. Cooking beets brings out their sweetness and takes away a lot of the earthiness that turns people off. Brightly colored and full of zing, it is sure to turn family members into beet lovers.


Uncooked beets

2 pound(s), roots and greens removed, peeled and quartered

Fat free reduced sodium vegetable broth

4 cup(s)

Store-bought horseradish

2 Tbsp

Uncooked onion(s)

1 cup(s), chopped, yellow

Table salt

½ tsp

English cucumber(s)

2½ cup(s), peeled and chopped

Plain fat free yogurt

cup(s), (do not use Greek yogurt)

Fat free sour cream



1 Tbsp, fresh, minced

Minced garlic

1 Tbsp

Fresh lemon juice

1 tsp

Black pepper

¼ tsp


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 cup soup and 1/2 cup tzatziki.