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.