Buttermilk Borsch - cooking recipe

Ingredients

drained, canned shoestring beets
1 c. buttermilk
1/4 c. creamed cottage cheese
1 tsp. lemon juice
1/8 tsp. salt

Preparation

Put 1/2 cup beets and remaining ingredients in blender with 1/2 cup ice cubes and whirl 30 seconds.
Serve in mugs topped with a few shoestring beets, if desired.
Makes 2 1/2 cups or 2 servings, about 90 calories each (without topping).