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Beet Borscht With Cream Cheese And Dill

soups

2 tablespoons butter
3 beets; peeled, coarsely grated
2 potatoes; peeled, coarsely grated
1 carrot; peeled, coarsely grated
1 onion; coarsely grated
1/2 white turnip; peeled, coarsely grated
8 cups chicken stock
1/4 cup vinegar
1/4 teaspoon (each) salt and pepper
2 pkg (each 8 oz) light cream cheese; softened
1/2 cup chopped fresh dill

In large heavy saucepan, melt butter over medium heat; cook beets, potatoes, carrot, onion and turnip, stirring occasionally, for about 5 minutes or until softened. Add chicken stock, vinegar, salt and pepper; bring to boil. Reduce heat, cover and simmer for 30 minutes. In bowl, stir cream cheese with 1 cup of the soup; stir in another 1 cup soup until well blended; pour back into saucepan and stir until blended. (Can be cooled covered and refrigerated for up to 2 days; reheat over medium heat until warm.) Sprinkle with dill to serve. TIP: Because working with beets can be messy, use rubber gloves when peeling and grating.

Contributor: Canadian Living - December, 1998

Yield: 12 1-cup servin

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