Slow Cooker Beet Borscht with Tzatziki

1
Total Time
16 hr 15 min
Prep
15 min
Cook
8 hr
Serves
6
Difficulty
Easy
For a heartier meal, add 4 ounces purchased lump crab meat, picked over for shells and cartilage.

Ingredients

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

cup(s)

dill

1 Tbsp, fresh, minced

minced garlic

1 Tbsp

fresh lemon juice

1 tsp

black pepper

¼ tsp

Instructions

  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.

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