Cold Borscht
1 container buttermilk 2 bottles of Borscht, with shredded beets 1 large garlic pickles, diced 2 large eggs, diced 1 cup diced ham 2 Tbsp. fresh dill, finely chopped Pour the buttermilk and borscht together and whisk until well mixed. Add the rest of the ingredients and refrigerate for a couple of hours before serving.