2 (16 oz.) cans sliced beets
1 1/2 c. sour cream
4 c. chicken broth, degreased
1/4 c. lemon juice
1/3 lb. cooked shrimp (1 c.)
1/2 c. thinly sliced scallion
3/4 c. finely diced ham (boiled ham)
1 tbsp. vinegar
2 cucumbers, seeded and diced
3 hard cooked eggs, finely chopped
1 tbsp. finely chopped fresh dill
Salt and pepper to taste

Drain beets and reserve juice. Cube beets. Place sour cream in large bowl (at least 3 quarts) and stir in reserved beet juice, then diced beets. Blend in chicken broth and lemon juice. Add chopped, cooked shrimp and remaining ingredients. Stir until blended. Refrigerate overnight.