Instructions
In a large pot or Dutch oven, melt the butter over medium heat and add the onion, carrot and celery stalks. Cook for 5-6 minutes until the veggies soften slightly.
Stir in the pickled gherkins, pickle juice, potatoes amd vegetable stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.
Mix a ladle of soup in the sour cream to temper it, then whisk this mixture in the soup. Stir in the fresh dill and season to taste.
Serve with extra fresh dill, sliced dill pickles and rye bread (or your favourite crusty bread).
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