Boil water and add chicken bouillon base. Stir and let cool to room temperature.

While the broth cools, chop the hard-boiled eggs, cucumber, ham, green onions, and celery.

Once the broth is at room temperature, add the buttermilk and lemon juice.

Add the chopped vegetables, eggs, and ham to the broth mixture. Stir well.

Season with salt and fresh dill to taste.

Refrigerate the soup until well chilled before serving.

Serve cold.