In a large pot, melt the butter over medium heat
Add the onion, carrot and celery stalks.
Cook for 5-6 minutes until the veggies soften.
Stir in the pickled gherkins, pickle juice, potatoes and 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 the soup in the sour cream.
Whisk the soup and sour cream mixture into the soup.
Stir in the fresh dill and season to taste.
Serve with extra fresh dill, sliced dill pickles and rye bread or your favorite crusty bread.